Ingredients
- 14 ounces Brussels sprouts halved
- 14 ounces carrots chopped
- 2 tablespoons olive oil
- 4 teaspoons fresh thyme
- 2 tablespoons honey
- 1 tablespoon balsamic vinegar
- 2 teaspoons mustard
- 1/2 clove garlic crushed (optional)
- 1 tablespoon butter
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- Crumbled cheese, toasted nuts, dried berries optional
Instructions
- Preheat your oven to 400 degrees Fahrenheit. Line a large baking sheet with parchment paper for easy cleanup.
- Spread the Brussels sprouts and carrots on the prepared baking sheet. Drizzle with olive oil and sprinkle with fresh thyme, tossing to coat evenly.
- Roast the vegetables in the preheated oven for 25-30 minutes, stirring halfway through, until the Brussels sprouts are golden and the carrots are tender.
- While the vegetables are roasting, combine honey, balsamic vinegar, mustard, optional garlic, melted butter, salt, and pepper in a bowl. Whisk to create the dressing.
- Once the vegetables are roasted, toss them with the dressing while still warm. Transfer to a serving dish and add optional toppings.
- DEVOUR!