This recipe is from my mother. It may sound strange, but these are really good and very easy to make. The Brussels sprouts should be brown with a bit of black on the outside when done. Any leftovers can be reheated or even just eaten cold from the fridge. I don’t know how, but they taste sweet and salty at the same time!
Serving Size: Servings Per Container 6
Amount Per Serving
Calories 124.9 | Calories from Fat 26.1 | Total Fat 2.9g | Saturated Fat 0.4g | Trans Fat 0g | Cholesterol 0mg| Sodium 73.1mg | Total Carbohydrate 23.7g | Dietary Fiber 6.5g | Sugars 11.4g | Protein 4.5g
Prep Time 10 minutes | Cook Time 25 minutes | Total Time 35 minutes | Yield 6 servings | SmartPoints : 5
2 tablespoons balsamic vinegar
1 tablespoon olive oil
1 tablespoon maple syrup
2 cloves garlic, minced
1/2 teaspoon dried thyme
1 1/2 pounds brussels sprouts, halved
6 carrots, cut diagonally in 1 1/2-inch-thick slices
Kosher salt and freshly ground black pepper, to taste
1/4 cup dried cranberries
2 tablespoons chopped fresh parsley leaves
Preheat oven to 400 degrees F. Lightly oil a baking sheet or coat with nonstick spray.
In a small bowl, whisk together balsamic vinegar, olive oil, maple syrup, garlic and thyme; set aside.
Place brussels sprouts and carrots in a single layer onto the prepared baking sheet. Stir in balsamic vinegar mixture; season with salt and pepper, to taste.
Place into oven and bake until browned and tender, about 20-25 minutes.
Serve immediately with cranberries, garnished with parsley, if desired.