Roasted Brussels Sprouts and Carrots

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 Oxmoor House

More From Oxmoor House


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

  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.
My Notes

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

Add Note

Roasted Brussels Sprouts and Carrots Recipe at a Glance
advertisement
  1. Enter at least one ingredient

Find out what we've got cooking...

Weekly Specials
Get our Free Weekly Specials Newsletter filled with our favorite recipes, seasonal menus, and special features.
We Respect Your Privacy. Privacy Policy