Roasted Brussel Sprouts, Carrots and Parsnips with Balsamic, Honey and Orange Glaze Recipe

Serves: 6-8

1 lb. Brussel sprouts, washed, trimmed, and cut in half (you can leave the small ones whole)
3 large carrots, peeled and cut into ½ inch rounds or half-moons.
3 parsnips, peels and cut into ½ inch rounds or half-moons.
3 T extra virgin olive oil
¾ Kosher salt
¼ tsp. Ground black pepper
3 T balsamic glaze
2 T honey
½ orange, zested and juiced

Preheat your oven to 400 degrees. Line a baking sheet with parchment paper.

Place the Brussel sprouts, carrots and parsnips on the parchment lined baking sheet. Drizzle your olive oil on top of the veggies and sprinkle with kosher salt and ground black pepper. I use my hands and toss all the veggies to make sure they are coated in the oil and seasonings.

Place the baking sheet in the oven on the middle rack. Bake for 35-40 minutes total. I turn the veggies halfway through the cooking time. When the veggies are finished cooking and are nice and browned, take them out of the oven and place in a large mixing bowl.

Add your balsamic glaze, honey, orange juice and orange zest to the bowl. Toss it all together and transfer to your serving bowl. You and your guests are going to love this side dish!

Enjoy!
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