Brussels sprouts and carrots are roasted in a tangy and sweet glaze made from balsamic vinegar, maple syrup and herbs. This easy side dish can be made in only about 35 minutes.
I used Diamond Crystal Kosher salt for this recipe, which is lighter and flakier than Morton Kosher salt. To substitute Morton Kosher salt or regular table salt, start with adding only 1/2 teaspoon in the glaze. If needed, additional salt can be sprinkled on at the end.
If you have it, flaky sea salt (such as Maldon) makes a nice finishing touch for this dish.
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Keywords: roasted brussels sprouts, roasted brussels sprouts and carrots