• 2 cups carrots, peeled and cut into bite-size pieces
• 2 cups Brussels sprouts, trimmed and halved
• 1 medium red onion, cut into wedges
• 2 tablespoons Seven Barrels Miller's Blend Extra Virgin Olive Oil
• ½ teaspoon sea salt
• ½ teaspoon fresh cracked black pepper
• 2 tablespoons Traditionale Balsamic Vinegar

Optional Garnish

Fresh thyme leaves
Grated Parmesan cheese

Instructions:

Preheat oven to 425 degrees F.

Place the carrots, Brussels sprouts, and red onion on a large baking sheet.

Drizzle the vegetables with Seven Barrels Miller's Blend Extra Virgin Olive Oil and toss to coat evenly.

Season with sea salt and fresh cracked black pepper.

Spread the vegetables into a single layer on the baking sheet so they roast evenly.

Roast in the oven for 25–30 minutes, turning once halfway through, until the vegetables are tender and lightly caramelized.

Remove from the oven and transfer the vegetables to a serving dish.

Drizzle the Traditionale Balsamic Vinegar over the warm vegetables.

Garnish with fresh thyme or grated Parmesan if desired.

Serve immediately as a side dish with roasted chicken, steak, fish, or pasta.