Balsamic Glazed Beets, Carrots, and Brussel Sprouts
Ingredients:
- 6 Large Carrots
- 5 Small to Medium Beets
- 3 Cups Brussel Sprouts
- Optional: Goat Cheese and fresh thyme for topping
Glaze:
- 2 Tablespoons Balsamic Vinegar
- 2 Tablespoons Honey
- 1/4 Cups Butter or Avocado Oil
- 2 Minced Garlic Cloves
- Preheat oven to 425
- Cut carrots in half and then slice down the middle long ways, cut brussel sprouts in half, and beets into quarters. Add into a casserole dish with a lid or cover with foil.
- Mix all the glaze ingredients together and drizzle over the vegetables and give it a good mix.
- Bake for 40 minutes
- Top with goat cheese and fresh thyme
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