Sides
Balsamic Roasted Brussels Sprouts and Carrots
Golden brown, crisp brussels sprouts and carrots tossed in balsamic vinegar and maple syrup.
Recipe via damndelicious.net
Ingredients
Instructions
- 1
Preheat oven to 400 degrees F. Lightly oil a baking sheet or coat with nonstick spray.
- 2
In a small bowl, whisk together balsamic vinegar, olive oil, maple syrup, garlic and thyme; set aside.
- 3
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.
- 4
Place into oven and bake until browned and tender, about 20-25 minutes.
- 5
Serve immediately with cranberries, garnished with parsley, if desired.
Fresh/Uncured Bulb: This is a fully grown bulb harvested later in the season but pulled straight from the ground without the standard 2–4 week drying process. The cloves are moist and juicy, wrapped in thick, fleshy layers rather than the traditional dry, papery skins.
$4.00
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