Balsamic Roasted Brussels Sprouts and Carrots

Recipe with ingredients from our Market The weather will be changing next week with cooler temperatures.  Here is a recipe with four items available from our market (brussels sprouts, carrots, garlic and parsley). Balsamic Roasted Brussels Sprouts and Carrots (from Damn Delicious) 6 Servings; Prep time: 10 minutes, Cook time: 25 minutes; Total time: 35 minutes Golden brown, crisp brussels sprouts and carrots tossed in balsamic vinegar and maple syrup. 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

1. Preheat oven to 400 degrees F. Lightly oil a baking sheet or coat with nonstick spray.

2. In a small bowl, whisk together balsamic vinegar, olive oil, maple syrup, garlic and thyme; set aside.

3. Place brussel sprouts and carrots in a single layer onto the prepared baking sheet. Stir in balsamic vinegar mixture; season with salt and pepper, to taste.

4. Place into oven and bake until browned and tender, about 20-25 minutes.

5. Serve immediately with cranberries, garnished with parsley, if desired.