Balsamic Honey-Glazed Roasted Vegetables
Delicious oven-roasted spring or fall veggies. If you THINK you don't like Brussels sprouts, give this recipe a try!
- 1 pound Brussels sprouts, trimmed
- 1 pound baby carrots
- olive oil spray
- 1 tsp olive oil
- 1 T balsamic vinegar
- 2 tsp honey
- Preheat oven to 400.
- Arrange carrots and Brussels sprouts on a baking sheet and spray liberally with olive oil spray. Salt if desired.
- Bake for 20 minutes or until Brussels sprouts start to turn golden brown at the edges. Meanwhile, mix olive oil, vinegar and honey.
- Take the vegetables out of the oven and drizzle with the honey vinegar mixture. Put back in the oven for about 5 minutes. Toss well before serving.
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