Golden brown, crisp brussels sprouts and carrots tossed in balsamic vinegar and maple syrup. Simply AMAZING!
I will not eat brussels sprouts… unless it’s with bacon or unless it’s tossed in balsamic vinegar and maple syrup. Those are my two exceptions.
You can also throw in some carrots too. I mean, we’re having a veggie fest so let’s add in as much as possible. I wouldn’t mind some mushrooms or corn either. But I digress.
Now the dried cranberries are an absolute must, and a perfect complement to the tangy balsamic vinegar with the sweet notes of the maple syrup. It’s truly one of my favorite side dishes ever, and something I crave for more than just once a year!

  • 2 tablespoons balsamic vinegar
  • 1 tablespoon olive oil
  • 1 tablespoon maple syrup
  • 2 cloves garlic, minced
  • 1/2 teaspoon dried thyme
  • 1 1/2 pounds brussels sprouts, halved
  • 6 carrots, cut diagonally in 1 1/2-inch-thick slices
  • Kosher salt and freshly ground black pepper, to taste
  • 1/4 cup dried cranberries
  • 2 tablespoons chopped fresh parsley leaves
  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.
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