Red Wine Roasted Brussel Sprouts

Taken from a book I received for Christmas:

The Vegan Holiday Kitchen

Below is our take on the recipe, which we followed pretty well, all things considered. Makes 8 servings (seriously, a LOT of food). Ingredients below:

1 and a half to 2 pounds of  brussel sprouts (we used a packaged bag of 2lbs from Wegmans)
1 red bell pepper
1 cup of carrots (recipe calls for baby carrots, but we just sliced normal ones)
2-3 cloves of garlic
2/3 cup of Red Splash - a blended dry red wine (instead of 1/3)
3 tablespoons of maple syrup (or agave nectar, for a lighter/healthier feel)
1 and 1/2 tablespoons of soy sauce (sodium reduced as a the recipe suggested)
1/2 tablespoon of dried tarragon
1/4 teaspoon of dried thyme (or, fresh, since they're not that hard to come by)
and salt and pepper to taste

The pictures are pretty self explanatory- and the recipe is super easy! Prep and cook time took about an hour for us in execution, and we also reheated up some creamy wild rice soup we made the day before (pictured below).

Wash the brussel sprouts, take off the stems, and cut them in half.

Add brussel sprouts to carrots and peppers in a large mixing bowl.

Drizzle delicious maple syrup over the bowl of veggies.

Kikkoman is the only type of soy sauce that should be used.

We doubled the red wine because we could. Good choice.

Everything from the mixing bowl goes into a baking pan, we used a clay one.

The red wine made for an interesting color with a great rustic taste.

A match made in heaven (the salt in the soup balanced out the meal).