Balsamic Roasted Carrots and Brussels Sprouts
- 1/2 pound brussels sprouts, stem ends trimmed and sprouts cut in half
- 3 medium carrots, peeled and sliced into 3/4 inch-thick rounds
- 1 tablespoon balsamic vinegar
- 1 tablespoon extra virgin olive oil
- salt and pepper to taste
Line a baking sheet with aluminum foil.
Toss brussels sprouts and sliced carrots with the balsamic vinegar and olive oil directly on the baking sheet, making sure each piece is well coated.
Sprinkle with the salt and pepper.
Roast at 400 degrees for 25-30 minutes until sprouts and carrots are golden, flipping the pieces and stirring 2 or 3 times during cooking to ensure even browning and so they don't burn.