Roasted Brussels Sprouts and Carrots

Ingredients

• 1 pound fresh Brussels sprouts, trimmed and halved
• 1 pound sweet carrots, peeled and cut into 2-inch pieces
• 3 cloves minced garlic
• 2 tablespoons honey
• 1 tablespoon balsamic vinegar
• 2 tablespoons fresh thyme leaves
• 3 tablespoons olive oil
• Salt and black pepper to taste

Instructions

1. Preheat oven to 400°F (200°C).
2. In a large bowl, toss Brussels sprouts and carrots with olive oil, honey, balsamic vinegar, minced garlic, thyme, salt, and pepper.
3. Spread vegetables in a single layer on a baking sheet lined with parchment paper.
4. Roast for 25 minutes, or until vegetables are tender and caramelized, stirring halfway through.
5. Serve warm as a side dish.