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Balsamic Glazed Carrots and Brussels – A Delicious Side Dish

ByWendy Carter
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You know those side dishes that outshine the main course? Yeah, this is one of them.

Balsamic glazed carrots and Brussels sprouts combine sweet, tangy, and savory flavors in a way that makes even the most dedicated carnivores forget about the steak.

It’s the kind of dish that gets passed around the table twice—unless someone hoards it first. And the best part? It’s stupidly easy to make.

No fancy techniques, no obscure ingredients. Just crispy veggies, a killer glaze, and 30 minutes. Ready to upgrade your veggie game?

Why This Recipe Works

The magic here lies in the contrast.

Roasting carrots and Brussels sprouts brings out their natural sweetness, while the balsamic glaze adds a tangy, slightly caramelized punch. The textures? Perfect.

Tender but not mushy, crispy but not burnt. It’s a harmony of flavors and textures that even picky eaters can’t resist. Plus, it’s versatile.

Serve it as a side, toss it in a salad, or eat it straight from the pan—no judgment.

Balsamic Glazed Carrots and Brussels – A Delicious Side Dish
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Balsamic Glazed Carrots and Brussels – A Delicious Side Dish

Recipe by Wendy CarterCourse: Side Dish, Vegan
Servings

4

servings
Prep time

10

minutes
Cooking time

25

minutes
Calories

180

kcal

Ingredients

  • 1 lb carrots, peeled and sliced into sticks

  • 1 lb Brussels sprouts, trimmed and halved

  • 3 tbsp olive oil

  • 1/4 cup balsamic vinegar

  • 2 tbsp honey or maple syrup

  • 2 cloves garlic, minced

  • 1/2 tsp salt

  • 1/4 tsp black pepper

  • 1 tbsp fresh thyme (optional, but highly recommended)

Step-by-Step Instructions

  • Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper because nobody likes scrubbing pans.
  • Toss the veggies: In a large bowl, mix carrots, Brussels sprouts, olive oil, salt, and pepper until evenly coated.
  • Roast: Spread the veggies on the baking sheet in a single layer. Roast for 20 minutes, flipping halfway, until they start to caramelize.
  • Make the glaze: While the veggies roast, combine balsamic vinegar, honey, and garlic in a small saucepan. Simmer over medium heat for 3–4 minutes until slightly thickened.
  • Glaze and finish: Drizzle the glaze over the roasted veggies, toss to coat, and return to the oven for 5 more minutes. Sprinkle with fresh thyme before serving.

Storage Instructions

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the oven or microwave, but fair warning—the crispiness won’t be the same.

IMO, it’s best eaten fresh.

Why You Should Make This

This dish isn’t just tasty—it’s packed with nutrients. Carrots deliver beta-carotene (hello, good vision), while Brussels sprouts are fiber and vitamin C powerhouses. The balsamic glaze?

It’s low-calorie but high-flavor. Plus, it’s gluten-free, dairy-free, and can easily be made vegan. Basically, it’s a win-win-win.

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Nutrition Facts (Per Serving)

  • Calories: 180
  • Fat: 7g
  • Carbs: 28g
  • Fiber: 6g
  • Protein: 3g
  • Vitamin A: 200% DV
  • Vitamin C: 120% DV

Common Mistakes to Avoid

  • Overcrowding the pan: Spread the veggies out, or they’ll steam instead of roast.

    Nobody wants soggy sprouts.

  • Burning the glaze: Simmer, don’t boil. If it turns into tar, you’ve gone too far.
  • Skipping the flip: Rotate the veggies halfway for even caramelization. Laziness leads to uneven cooking.

Alternatives

No Brussels sprouts?

Swap in cauliflower or broccoli. Not a fan of balsamic? Try a soy-honey glaze instead.

Vegan? Use maple syrup instead of honey. The recipe is flexible—make it work for you.

FAQs

Can I use frozen Brussels sprouts?

Technically, yes.

But frozen sprouts release more water, so they won’t get as crispy. Fresh is best here.

How do I make the glaze thicker?

Simmer it longer, or add a pinch of cornstarch slurry. Just don’t overdo it—you’re making glaze, not cement.

Can I prep this ahead?

You can chop the veggies and make the glaze ahead, but roast them fresh.

Pre-roasted veggies lose their texture.

Is this dish kid-friendly?

Depends on the kid. If they’re veggie-averse, try cutting the carrots into fun shapes. Or bribe them.

Whatever works.

Final Thoughts

This balsamic glazed carrots and Brussels sprouts recipe is a game-changer. It’s easy, healthy, and tastes like something from a fancy restaurant.

FYI, it might just become your new go-to side.

Now go make it—and try not to eat the whole tray yourself.

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