Southern Living JANUARY 2002
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.
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