• 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


  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 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.
  4. Place into oven and bake until browned and tender, about 20-25 minutes.
  5. Serve immediately with cranberries, garnished with parsley, if desired.


Nutrition Facts :

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Serving Size

Servings Per Container 6

Amount Per Serving

Calories 124.9Calories from Fat 26.1

% Daily Value*

Total Fat 2.9g4%

Saturated Fat 0.4g2%

Trans Fat 0g

Cholesterol 0mg0%

Sodium 73.1mg3%

Total Carbohydrate 23.7g8%

Dietary Fiber 6.5g26%

Sugars 11.4g

Protein 4.5g9%

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