Balsamic roasted brussels sprouts and carrots combine with some fresh fruit and turn out to be one of the tastiest side dishes.
Total Time:35 minutes
1 pound brussels sprouts, trimmed and halved lengthwise
2 carrots, cut in circles
2 tablespoons olive oil
1 teaspoon salt or to taste
¼ cup balsamic vinegar, divided
2 tablespoons lemon juice
1 tablespoon chopped sun-dried tomatoes
¼ cup pomegranate arils
1 persimmon, sliced
1 clementine, sliced or separated into segments
Fresh mint for garnish
Preheat oven to 400F and line a baking sheet with parchment paper.
Place the halved brussels sprouts and carrots on the baking sheet. Drizzle with olive oil, half of the balsamic vinegar and salt. Using a spoon, toss them well. Make sure the brussels sprouts are cut-side down and in a single layer. Bake for 15 minutes or until they get light brown.
Remove from oven, flip brussels sprouts and carrots over. Bake for another 10-15 minutes or until the cut-sides look nicely charred.
In a large bowl, whisk together the rest of the balsamic and lemon juice. Toss with roasted sprouts, carrots, chopped sun-dried tomatoes and pomegranate arils. Taste and add more salt if needed. Top with sliced persimmon and clementine. Garnish with fresh mint sprigs and serve.
Soak sun-dried tomatoes in hot water for 5 minutes and then chop.