Honey Balsamic Roasted Vegetables
For this satisfying side caramelized carrots and nutty Brussels sprouts are balanced with the herbaceousness of thyme, the fruity tartness of balsamic vinegar, and the floral sweetness of honey.
Ingredients
- 12 oz (about 4 cups) Brussels sprouts cut in half
- 6 oz (about 3 medium) carrots peeled and cut into ½-inch pieces
- 2 tbsp olive or canola oil
- 1 tsp thyme
- ½ tsp kosher salt
- ¼ tsp pepper
- 1 tbsp balsamic vinegar
- 1 tbsp honey
Instructions
- Preheat oven to 350° (see note).
- Place Brussels sprouts and carrots on a large sheet pan. Add oil, thyme, salt, and pepper and toss to combine. Spread into an even layer.
- Bake for about 45 minutes, or until vegetables are tender and browned.
- Combine balsamic vinegar and honey in a small bowl and whisk together. Drizzle over vegetables and toss to combine.
Notes
If a different oven temperature is needed for something else you are roasting with the vegetables, that's fine. Just adjust roasting time for the vegetables up or down, as needed.