Maple Balsamic Roasted Veggies

I've decided to start running again. Actually running. In fact, I signed up to run the Shamrock Shuffle next year in Chicago. This will be my first organized run since completing the Rock n' Roll Challenge in 2015. I'm nervous. It's not that I don't think I can finish, because I know I can. I'm nervous because I am unbelievably competitive with myself. I have a constant need to feel like I gave everything my all. I want to end any physical activity knowing that I walked less than I wanted to, ran faster than I thought I could, finished one more stupid man maker at SWEAT because your trainer is yelling "don't stop before the buzzer!" Yeah, I'm looking at you Paul. 

Starting to run again means getting my act together. Knee injuries make running hard and dangerous. I'm not stupid, I don't want to mess it up for life. Nobody wants that because I would be the crankiest soul on earth if I couldn't run. To prevent that from happening, I'm going about this the smart way...I'm taking care of my body. My meals consist of more veggies and less fruit, I'm tracking everything I eat to make sure I get enough protein/fat and I'm adding in Vital Proteins collagen to my coffee every morning to help and protect my joints. If Kyle wasn't annoyed enough that I make him wait to eat while I photograph my food, he definitely is now! "WAIT, WAIT! Was that 1 cup of veggies or 2?!"  I know this sounds a bit obsessive, but I'm doing it to make sure I get ENOUGH of everything, not to prevent myself from having too much. That makes my annoyance OK.  

It also makes it OK that my adoration for roasted veggies has turned into a full on love affair. I don't even wait until they are plated anymore. I literally hold the hot pan in one hand with a fork in my other as I make my way to the table.  I'm down with plain roasting, but when I want to take them to the next level, I put these Maple Balsamic Roasted Veggies on the menu. My preferred way is a combination of broccoli and brussels sprouts. If you don't like one or the other, that's fine! Just omit that and double what you do like! If you don't like either, well...you're wrong. That's all I have to say about that. If you tried these, you would probably agree with me too.

Interested in learning more about the benefits of collagen? You can read more on that here!


Maple Balsamic Roasted Veggies

Prep Time: 5 mins
Cook Time: 40 mins
Servings: 6-8

Ingredients:
1 lb brussels sprouts, halved
1 lb broccoli florets
¼ cup extra virgin olive oil
2 tbs pure maple syrup
2 tbs balsamic vinegar
¼ cup chopped pecans
½ tsp+ salt to taste
Steps:
  1. Preheat the oven to 350 degrees.
  2. Put veggies into a large bowl. In separate smaller bowl, combine remaining ingredients.
  3. Pour the mixture onto the veggies and toss until coated evenly. Transfer onto a baking sheet. Keep to a single layer and expand onto a 2nd sheet if needed.
  4. Roast for 40 minutes, flipping 1/2 way through. Cool briefly & serve.

Notes: If you like your veggies a bit crispy and crunchy, bake for up to another 10 minutes