To take a load off of your plate for the upcoming Thanksgiving preparation, here is a game plan for a quick and easy side-dish that will absolutely delight the palates of your family and friends.
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
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.
Garnish with thyme, and serve alongside your favorite Thanksgiving dishes.
*Little Yellow Note: it would also be great with some squash, sweet potatoes or red potatoes, as an hearty addition.