Roasted Brussels Sprouts and Carrots

recipe
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.

Yield:

6 servings

Recipe from


Ingredients

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

Preparation

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.

Note:

Christmas with Southern Living 2000

January 2000
My Notes

Only you will be able to view, print, and edit this note.

Add Note