Today the crocuses are in full bloom and there was a hint of violet in the air. Tonight the sun won’t go down until 7:30. It is spring. I have yet to make it into the back yard to check how the herb garden faired though I can see the chives are a few inches high. The thyme is usually one of the last herbs to come back from winter so for now I’ll keep using the dried thyme I harvested last fall. This is a great recipe - easy and tasty.
Roasted Brussels Sprouts and Carrots
André was raving about roasting these sprouts and he had every reason too. They are delish roasted. I buy uniformed sized brussels sprouts and also cut the carrot in relatively the same size so they roast at the same rate.
2 tablespoons balsamic vinegar
1 tablespoon olive oil
2 teaspoons maple syrup
2 cloves garlic, minced
1 teaspoon dried thyme
3 cup of brussels sprouts, halved
6 carrots, cut diagonally in 1 1/2-inch-thick slices
Himalayan salt and ground black pepper to taste
Preheat oven to 380 degrees F. Lightly oil a casserole dish and place brussels sprouts and carrots in a single layer. Stir in balsamic vinegar, olive, syrup, thyme and season with salt and pepper to taste.
Pour the balsamic vinegar, olive oil, maple syrup over the vegetables then mix in the garlic and thyme. Place the dish in the over and stir occasionally. Bake until browned and tender, about 30 minutes.