Roasted Brussels Sprouts
1 lb Brussel sprouts, washed and cut in halves
2 carrots; round slices
2 garlic cloves, minced
1 tablespoon balsamic vinegar
1 tablespoon olive oil
1 tablespoon honey or maple syrup
1 teaspoon parsley
1 teaspoon thyme
salt to taste
pepper to taste
cranberries to garnish (I forgot )
Preheat oven to 200°C and grease a baking tray with oil.
In a mixing bowl add garlic cloves, olive oil, vinegar, honey, salt, pepper, thyme and parsley. Whisk to combine.
Add in the Brussels sprouts and carrots. Mix well until the dressing coats well with sprouts.
Arrange them on the baking tray in a single mine.
Bake in the oven fro about 20 minutes or until done.
Remove from oven. Serve garnished with cranberries if desired and enjoy.
This is part of the Bake-a-thon 2016