Description
A nutrient-dense sheet pan meal featuring a medley of roasted root vegetables coated in a sweet and tangy balsamic reduction.
Ingredients
Scale
- 1 lb carrots, peeled and sliced into 1-inch chunks
- 1 lb Brussels sprouts, halved
- 1 large red onion, cut into wedges
- 3 tbsp olive oil
- 3 tbsp balsamic vinegar
- 1 tbsp maple syrup
- 3 cloves garlic, minced
- 1 tsp fresh thyme leaves
- 1/2 tsp salt
- 1/4 tsp black pepper
Instructions
- Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper.
- In a small bowl, whisk together the olive oil, balsamic vinegar, maple syrup, and minced garlic until well combined.
- Place the sliced carrots, halved Brussels sprouts, and red onion wedges onto the prepared baking sheet.
- Pour the balsamic mixture over the vegetables and toss with your hands or a spatula until every piece is evenly coated.
- Spread the vegetables into a single layer, ensuring they are not overcrowded.
- Roast in the oven for 20-25 minutes, or until the vegetables are tender and starting to brown.
- Switch the oven to the broiler setting and roast for an additional 3-5 minutes, watching closely until the glaze is bubbly and caramelized.
- Remove from the oven and garnish with fresh thyme, salt, and pepper before serving.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Baking
- Cuisine: American