- 1/2 lb brussels sprouts halved
- 1/2 lb cut carrots
- 1/2 lb halved small new potatoes white and purple
- 2 large shallots quartered
- 3 tbsp olive oil
- 3/4 tsp kosher salt
- 1/2 tsp ground black pepper
- 2 tbsp balsamic syrup
- 1 tbsp honey
Preheat oven to 425°. Line a baking sheet with aluminum foil or use a Silpat silicone baking mat.
In a large bowl, toss brussels sprouts, carrots, potatoes and shallots with 2 tablespoons of olive oil, kosher salt and freshly cracked black pepper to coat thoroughly.
Transfer the vegetables to baking sheet and roast until tender and caramelized, about 30 minutes.
Place roasted vegetables back in bowl. Add remaining tablespoon olive oil, balsamic syrup and honey and toss to coat evenly. Taste and season with kosher salt if necessary and serve.