This roasted Brussels sprouts and carrots dish brings together the natural sweetness of caramelized vegetables with the rich tang of balsamic glaze. It’s a simple yet elegant side that pairs beautifully with a variety of main courses, making it a favorite for any dinner table.
Ingredients
- 1 lb Brussels sprouts, halved
- 3 large carrots, peeled and sliced
- 3 tablespoons olive oil
- Salt and pepper to taste
- 1/4 cup balsamic glaze (store-bought or find my homemade recipe HERE)
- Fresh parsley for garnish (optional)
Instructions
1. Preheat your oven to 425°F (220°C). In a large bowl, toss the halved Brussels sprouts and sliced carrots with olive oil, salt, and pepper until evenly coated.
2. Spread the vegetables in a single layer on a baking sheet and roast for 20-25 minutes, or until they are tender and caramelized, stirring halfway through.
3. Once roasted, remove the vegetables from the oven and drizzle with balsamic glaze, tossing to combine.
4. Serve warm, garnished with fresh parsley if desired.
Aprile's Kitchen 