Balsamic Roasted Brussels Sprouts & Carrots

Balsamic Roasted Brussels Sprouts & Carrots

Ingredients :

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

Directions :

Prep Time 10 minutes | Cook Time 25 minutes | Total Time 35 minutes | Yield 6 servings |
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.

Nutrition Info :
Serving Size: Servings Per Container 6

Amount Per Serving

Calories 124.9Calories 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
SmartPoints : 5

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