Serves 4 for a main dish or 6 as a side item.
Ingredients
- ½ lb brussels sprouts halved
- ½ lb cut carrots into ½” slices
- ½ lb small new potatoes halved – ¼ lb purple, ¼ lb white
- 2 large shallots quartered
- 3 tbsp olive oil
- ¾ tsp kosher salt
- ½ tsp freshly ground black pepper
- 2 tbsp balsamic syrup
- 1 tbsp Honey for Good
Directions
- Preheat oven to 425 degrees.
- In a large bowl toss brussels sprouts, carrots, potatoes with 2 tbsp of oil, salt and black pepper. Toss gently to coat evenly.
- Transfer the vegetables to a foil covered baking sheet, taking care to separate the vegetables so they roast and not steam.
- Bake about 30 minutes or until tender and caramelized.
- Put roasted vegetables in a serving dish. Mix remaining tbsp of olive oil, balsamic syrup and Honey for Good. Pour over vegetables. Toss gently to coat evenly.
- Season to taste with salt and pepper.
Quick Balsamic Syrup Recipe
If you can’t find balsamic syrup at your grocery store, follow this simple recipe:
2/3 cup balsamic vinegar
1 tbsp brown sugar
Combine vinegar and sugar in a small skillet over medium high heat with a wood spatula constantly stirring, for 3 to 4 minutes. The syrup is ready when the spatula leaves a path as you run it along the bottom of the skillet. Take off the heat and cool before using. Keeps in a sealed jar in refrigerator for about a month.
