Golden brown, crisp brussels sprouts and carrots tossed in balsamic vinegar and maple syrup. Simply AMAZING!

Balsamic Roasted Brussels Sprouts and Carrots - Golden brown, crisp brussels sprouts and carrots tossed in balsamic vinegar and maple syrup. Simply AMAZING!

I will not eat brussels sprouts… unless it’s with bacon or unless it’s tossed in balsamic vinegar and maple syrup. Those are my two exceptions.

Balsamic Roasted Brussels Sprouts and Carrots - Golden brown, crisp brussels sprouts and carrots tossed in balsamic vinegar and maple syrup. Simply AMAZING!

You can also throw in some carrots too. I mean, we’re having a veggie fest so let’s add in as much as possible. I wouldn’t mind some mushrooms or corn either. But I digress.

Balsamic Roasted Brussels Sprouts and Carrots - Golden brown, crisp brussels sprouts and carrots tossed in balsamic vinegar and maple syrup. Simply AMAZING!

Now the dried cranberries are an absolute must, and a perfect complement to the tangy balsamic vinegar with the sweet notes of the maple syrup. It’s truly one of my favorite side dishes ever, and something I crave for more than just once a year!

Balsamic Roasted Brussels Sprouts and Carrots

Golden brown, crisp brussels sprouts and carrots tossed in balsamic vinegar and maple syrup. Simply AMAZING!
4 stars (4 ratings)

Ingredients

  • 2 tablespoons balsamic vinegar
  • 1 tablespoon olive oil
  • 1 tablespoon maple syrup
  • 2 cloves garlic, minced
  • ½ teaspoon dried thyme
  • 1 ½ pounds brussels sprouts, halved
  • 6 carrots, cut diagonally in 1 1/2-inch-thick slices
  • Kosher salt and freshly ground black pepper, to taste
  • ¼ cup dried cranberries
  • 2 tablespoons chopped fresh parsley leaves

Instructions

  • 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.

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