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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.

Recipe by Oxmoor House January 2000

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Recipe Summary

Yield:
6 servings
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Ingredients

Ingredient Checklist

Directions

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

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  • 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.

Source

Christmas with Southern Living 2000

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