Roasted Brussels Sprouts and Carrots

Oxmoor House
The key to crispy-roasted results here is using a large pan so the brussels sprouts and carrots aren't crowded during roasting. Roast the vegetables several hours before the meal; then reheat just before serving.
6 servings


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2 pounds fresh brussels sprouts
8 medium carrots, scraped and cut into 2
1/4 cup olive oil
1 tablespoon sugar
1 tablespoon chopped fresh thyme
1/2 teaspoon salt
Freshly ground pepper


Wash brussels sprouts; remove discolored leaves. Trim ends, and cut in half lengthwise. Cut larger pieces of carrot in half lengthwise, if desired.

Place brussels sprouts and carrots in a large roasting pan. Combine olive oil and remaining ingredients; pour over vegetables, and toss well. Cover and bake at 425° for 20 minutes. Uncover, and roast 25 minutes or until vegetables are tender and well browned, stirring twice.

Created date

October 2003