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Roasted Brussels Sprouts and Carrots

Yield 6 servings
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.


  • 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

How to Make It

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

  2. 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.

Christmas with Southern Living 2000