Serves: 6 - 8
5-6 cups brussel sprouts, halved
3 cups peeled and 1/2-inch sliced carrots
approx. 1 -2 cups peeled, rough chopped onion
1 Tbs fresh chopped thyme
approx. 1/4 cup olive oil
salt and pepper to taste (optional)
1/2 cup balsamic vinegar, reduced to 1/4 cup (see hints below)
Preheat the oven to 400 degrees.
Use a paring knife to trim a little part of the stem end off of each brussel sprout and cut it in half through the core or cut the larger ones into quarters and, if there are any that are really small, just leave them whole.
Add as many peeled and 1/2-inch thick sliced carrots as you like, add a good handful of rough chopped onion, a generous Tbs of chopped fresh thyme, add a generous amount of olive oil and toss to combine.
Then spread that out onto a baking tray and place it in to the 400 degree preheated oven.
You can season that with a little salt and pepper to taste if you like and it'll take about 45 minutes to 1 hour to roast and the only thing left for this recipe is to reduce the balsamic vinegar.
Place a small, heavy bottomed stainless steel pot on the stovetop and add 1/2 cup balsamic vinegar, turn the heat to medium high and let it reduce down by half....but no more than that.
It'll take about 5 minutes to reduce down and then turn the heat off and let it cool down a bit.
The brussel sprouts will be lightly caramelized when they're done and then serve them up family style with a little balsamic reduction drizzled over the top.
There are no exact amounts for something like this, just use your judgment.
You'll have balsamic vinegar leftover but it's a lot easier to reduce 1/2 cup without burning it that to try reducing a lesser amount.