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Roasted Brussels Sprouts With Carrots

Yield Makes 6 servings


  • 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

How to Make It

  1. 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.