Roasted Carrots and Brussels Sprouts

A easy side dish for busy nights.

Ingredients:  Baby Carrots Brussels Sprouts Balsamic Vinegar Olive Oil Salt and Pepper

In a large bowl, add the veggies, vinegar, olive oil, and seasoning. Toss to coat the veggies evenly.

Line a baking pan with parchment paper. Spread the veggies evenly out on the pan and cook for 30 minutes at 400 degrees.

Flip veggies halfway through the cooking process. Once tender remove from oven and serve warm

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