Maple Balsamic Roasted Vegetables

We were recently in Vancouver for a vacation with hubs’ family — it was amazing! go there now! — and I visited a fancy olive oil store in Victoria. If you’ve ever been into one of these specialized olive oil shops, you know that they typically have tons of flavors to sample. I must’ve tried dozens of exotic flavored oils and vinegar! If you find yourself in that blessed position, I highly suggest you seek out Maple Balsamic Vinegar. (I know, it’s cliche, but “when in Canada….”)

I thought this maple balsamic would be perfect for roasting vegetables, specifically carrots and Brussels sprouts, which to me just caramelize so beautifully. Guess what… I was right! We ate our maple roasted veggies with rice and tofu, a regular every-day meal that we jazzed up with this special sweet flavorful balsamic vinegar!

If you don’t have access to maple balsamic vinegar, you can make your own by mixing 2 parts balsamic vinegar to 1 part maple syrup. It will give you a similar experience and sweetness to your roasted vegetables. I think it’s my new favorite trick!

1 bag fresh Brussels sprouts, halved
4 carrots, peeled and chopped
2 Tbsp maple balsamic vinegar (or make your own — 2 parts balsamic vinegar, 1 part maple syrup)
1 Tbsp olive oil
1 tsp kosher salt

Preheat oven to 350 degrees. In a large mixing bowl, add Brussels sprouts, carrots, maple balsamic vinegar, olive oil and kosher salt, and toss to coat. Spread evenly on a large baking sheet and bake for 20-25 minutes, or until deep brown and caramelized, tossing half way.

Serves 4

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