Ingredients:

• Brussel sprouts
• Carrots (either baby or roughly chopped)
• 1 tbsp white balsamic vinegar
• 1 tsp dijon mustard
• Olive oil
• ~1 clove minced garlic

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. Flip, wait 5 minutes, remove
6. Whisk 1tbsp white balsamic vinegar, 1tsp dijon mustard, some olive oil, salt, pepper, and clove of minced garlic
7. Drizzle sprouts with dressing when they're just warm
8. Serve