Balsamic Roasted Brussels Sprouts And Carrots With Maple Cranberries (vegan)
"Sheet Pan Balsamic Roasted Brussel Sprouts and Carrots are full of flavor and come together quickly. Perfect for a weeknight meal addition, or to impress your holiday guests, these are the best maple balsamic roasted vegetables ever! Save yourself time by increasing flavor with the seamless pairing of brussel sprouts and carrots. You could also add in cauliflower, air fryer green beans, or squash. The maple balsamic sauce makes these oven roasted brussels sprouts and carrots undeniable. "
Yields4 Servings
Preparation Time10 min
Cooking Time25 min
Cooking MethodOven
Ingredients
- 5 Large carrots, cut in 1 ½ inch thick slices
- 1 pound Brussel sprouts, halved
- 1 cup Cranberries
- 3 tablespoon Olive or avocado oil
- 1 cup Maple syrup
- 2 tablespoon Balsamic vinegar
- 1 teaspoon Sea salt
- 1 teaspoon Black pepper
- 1 teaspoon Rosemary, diced (about 1 sprig)
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Preheat oven to 425 degrees.
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Slice carrots and brussel sprouts and put aside. To a large bowl, add carrots, brussel sprouts and cranberries.
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In small bowl, combine oil, maple syrup, balsamic vinegar, salt, pepper, and rosemary.
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Place vegetables on large baking sheet and pour mixture over them.
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Roast for 25-30 minutes, or until vegetables turn brown and tender.