Description
These roasted vegetables are tossed with a simple sauce designed to create deeply caramelized and flavorful vegetables. Use the same tasty sauce with other vegetables like green beans, sweet potatoes, butternut squash, onions or peppers.
Ingredients
Units
Scale
- 1/2 lb brussels sprouts (trimmed and halved)
- 2 large carrots (1/2 inch sliced coins)
- 1 red onion (sliced)
- 3 tablespoons extra virgin olive oil
- 2 tablespoons balsamic vinegar
- 2 teaspoons honey
- 1 teaspoon sea salt
- 2 cloves garlic (minced)
- 1/2 teaspoon fresh cracked black pepper
- 1/4 cup almonds (chopped, optional)
Instructions
- Heat the oven to 425 degrees with the rack set in the middle.
- Add the cut brussels sprouts, carrots and onion on a large sheet pan.
- In a medium bowl stir together the olive oil, balsamic, honey, salt and garlic, Pour the sauce over the cut vegetables and toss together to fully coat the vegetables.
- Place the sheet pan into the oven and roast for 20-25 minutes until the carrots are tender and the vegetables are deeply browned, but not burnt.
- Top with black pepper, parsley and/or almonds, if you’d like, and enjoy as a side dish for your next meal.
Nutrition
- Calories: 218
- Sugar: 9.2
- Fat: 15.3
- Carbohydrates: 19.3
- Fiber: 5.1
- Protein: 4.8