Roasted Brussels Sprouts With Carrots

Southern Living
Makes 6 servings


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2 pounds fresh brussels sprouts
8 medium carrots, peeled and cut into 2-inch pieces
1/4 cup olive oil
1/2 to 1 tablespoon sugar
1 tablespoon chopped fresh thyme
1/2 to 1 teaspoon salt
3/4 teaspoon ground pepper
2 tablespoons red currant jelly
2 tablespoons hot water


Remove discolored leaves from brussels sprouts. Cut off stem ends; cut in half lengthwise.

Place brussels sprouts and carrots in a large roasting pan. Combine olive oil and next 4 ingredients; pour over vegetables, tossing to coat.

Cover and bake at 425° for 20 minutes. Uncover and bake 25 minutes or until tender.

Stir together jelly and 2 tablespoons hot water; pour over vegetables, tossing to coat. Serve immediately.

Created date

October 2002