Balsamic Glazed Roasted Vegetables

Ingredients:

4 Tbsp butter

1 large shallots, minced

3 cloves garlic, minced

1/2 cup balsamic

5 large carrots (see directions, to cut)

8-10 large Brussels sprouts, halved

2 tsp thyme, roughly chopped

 Directions:

Over medium-high heat, melt the butter in a small sauté pan. Add the shallot and garlic and cook for about 3 minutes. Add 1 tsp of thyme and cook for another minute.  Add the balsamic and let reduce for about 2-3 minutes.

Let the balsamic reduction sauce sit for a couple minutes before tossing with the vegetables and remainder of chopped thyme. If the carrots are thick, cut them in half lengthwise and again to quarter; if not, leave them halved. Slice the carrots  2-inch-thick slices.

Spread the vegetables out on a baking sheet covered with foil (for easy clean-up), and bake at 400 degrees F for 25 minutes.

-From The Little Yellow Kitchen