Ingredients

• carrots - 2 cups, sliced
• brussels sprouts - 2 cups, halved
• red bell pepper - 1, sliced
• red onion - 1, sliced
• olive oil - 2 tablespoons
• balsamic vinegar - ¼ cup
• honey - 1 tablespoon
• salt - 1 teaspoon
• black pepper - ½ teaspoon
• fresh thyme - 1 tablespoon, chopped

Instructions

1. 1.

   Preheat the oven to 425°F (220°C).

2. 2.

   In a large bowl, combine carrots, brussels sprouts, red bell pepper, and red onion.

3. 3.

   Drizzle the vegetables with olive oil, salt, and black pepper; toss to coat evenly.

4. 4.

   Spread the vegetables in a single layer on a baking sheet.

5. 5.

   Roast in the preheated oven for 25-30 minutes, stirring halfway through, until the vegetables are tender and slightly caramelized.

6. 6.

   Meanwhile, in a small saucepan over medium heat, combine balsamic vinegar and honey.

7. 7.

   Bring to a simmer and cook until the mixture is reduced by half and slightly thickened, about 5-7 minutes.

8. 8.

   Remove the vegetables from the oven and drizzle with the balsamic reduction.

9. 9.

   Sprinkle with fresh thyme before serving.

Nutritional Facts