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Balsamic Brussels Sprouts and Carrots

December 28, 2018

Golden brown, crisp brussels sprouts, and carrots tossed in balsamic vinegar and maple syrup. Simply amazing! 

Yield: 6 servings

Prep time: 10 minutes

Cook time: 25 minutes



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-think slices

Kosher salt and freshly ground black pepper, to taste

1/4 cup dried cranberries

2 tablespoons chopped fresh parsley leaves



1. Preheat the oven to 400 degrees. Lightly oil a baking sheet or coat with nonstick spray.

2. In a small bowl, whisk together balsamic vinegar, olive oil, maple syrup, garlic and thyme; set aside.

3. 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.

4. Place into oven and bake until browned and tender, about 20-25 minutes. 

5. Serve immediately with cranberries, garnished with parsley if desired. 


Nutrition Facts (per serving)

Calories: 124.9

Carbohydrates: 23.7 g

Total Fat: 2.9 g

Dietary Fiber: 6.5 g

Sodium: 73.1 mg

Source: Chungah Rhee