Balsamic Roasted Brussels Sprouts And Carrots [Skinnyfied]

• 2 tablespoons balsamic vinegar
• 1 tablespoon olive oil
• 1 tablespoon maple syrup
• 2 cloves garlic, minced
• 1/2 teaspoon dried thyme
• 1 1/2 pounds brussels sprouts, halved
• 6 carrots, cut diagonally in 1 1/2-inch-thick slices
• Kosher salt and freshly ground black pepper, to taste
• 1/4 cup dried cranberries
• 2 tablespoons chopped fresh parsley leaves

Instructions :

• Preheat oven to 400 degrees F. Lightly oil a baking sheet or coat with nonstick spray.
• In a small bowl, whisk together balsamic vinegar, olive oil, maple syrup, garlic and thyme; set aside.
• Place brussels sprouts and carrots in a single layer onto the prepared baking sheet. Stir in balsamic vinegar mixture; season with salt and pepper, to taste.
• Place into oven and bake until browned and tender, about 20-25 minutes.
• Serve immediately with cranberries, garnished with parsley, if desired.