Ingredients:

• 1 sack Brussel sprouts
• ~5 carrots (either baby or roughly chopped)
• 3 tbsp white balsamic vinegar
• 1 tbsp dijon mustard
• 2 tbsp olive oil
• ~2 clove minced garlic
• 1 tsp salt
• 1/2 tsp black pepper

Procedure:

1. Pre-heat oven to 400 F
2. Cut brussel sprouts in half; roughly cut carrots (unless using baby carrots)
3. Coat baking pan in olive oil, and lay out carrots and sprouts (sprouts should be flat-side-down)
4. Bake on lower rack of oven til brown on the bottom
5. Jiggle em, wait 5 minutes, remove
6. Whisk white balsamic vinegar, dijon mustard, olive oil, salt, pepper, and garlic
7. Toss with dressing
8. Serve