Main Course, Recipes

Balsamic Roasted Brussel Sprouts and Carrots

Brussel Sprouts are always a No-No in my family unless they are served roasted . Everyone loves to eat this nutritious vegetable only when it is roasted. I usually add carrots and onions to make it flavorful.



Roasting it with balsamic vinegar  enhances it’s flavor even more. Balsamic vinegar gives the vegetables a glossy, dark brown velvety texture. It has a rich sweetness that explodes in your mouth with a mellow tartness. 

2-3 cups Brussel Sprouts

2 cups mini carrots cut in halves

2 cups onions cut in quarters

1 tbsp of olive oil

1 tsp of black pepper

Salt to taste

3 tbsp balsamic vinegar


1  Pre -heat oven to 450 F. Chop the stem end off the Brussels sprouts.

2 Whisk together the vinegar, salt and pepper together in a small bowl. Slowly incorporate the olive oil until dressing is formed.

3  Place the brussels sprouts, carrots and onions on a baking sheet. Drizzle the oil and vinegar dressing over the sprouts and gently toss to coat.

4 Bake for 10-15 minutes, turning once. Sprouts are done when they are  browned.


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