Balsamic Roasted Vegetables

Dinner tonight was the always delicious Coconut Red Lentil Soup.  I took new pictures, see?

A little better than the old ones I think...

I also made a side dish of Balsamic Roasted Carrots and Brussels Sprouts.  Simple, delicious, healthy, minimal-ingredients required.

just LOOK at that caramelization!

Brian and I agreed, these almost taste too good for how healthy they are.  We fought over the crispiest ones.  

Balsamic Roasted Carrots and Brussels Sprouts
serves 2

1/2 pound brussels sprouts, stem ends trimmed and sprouts cut in half
3 medium carrots, peeled and sliced into 3/4 inch-thick rounds
1 tablespoon balsamic vinegar
1 tablespoon extra virgin olive oil
salt and pepper

Preheat oven to 400 degrees and line a baking sheet with aluminum foil.

Toss brussels sprouts and sliced carrots with the balsamic vinegar and extra virgin olive oil directly on the baking sheet, making sure each piece is coated in the oil and vinegar.  Sprinkle with the salt and pepper.

Roast for 25-30 minutes until sprouts and carrots are golden, flipping the pieces and stirring 2 or 3 times during cooking to ensure even browning and so they don't burn.  Adjust seasoning with salt and pepper to taste.