Roasted Brussels Sprouts and Carrots

[Guest guest]

Roasted Brussels Sprouts and Carrots

 

The key to crispy-roasted results here is using a large pan so vegetables

aren't crowded during roasting. Roast the vegetables several hours before the

meal, then reheat just before serving.

 

2 pounds fresh brussels sprouts

8 medium carrots, scraped and cut into 2 " pieces

1/4 cup olive oil

1 tablespoon sugar

1 tablespoon chopped fresh thyme

1/2 teaspoon salt

freshly ground pepper

 

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 degrees for 20 minutes. Uncover, and roast 25 minutes or until vegetables

are tender and well browned, stirring twice. Serves 6.

 

 

 

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[Guest guest]

Oh wow, that sounds really good. It wouldn't even be expensive, either! I will

definitely try it. I love brussels sprouts but I've actually never had them any

way other than just boiled in water with butter on them.

 

Kadee Sedtal

 

 

 

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[Guest guest]

oh yeah, and sprinkle some lemon juice on top, I always do that.

 

hugs,

CHanda

-

Kadee M

Tuesday, September 26, 2006 3:10 PM

Re: Roasted Brussels Sprouts and Carrots

 

 

Oh wow, that sounds really good. It wouldn't even be expensive, either! I will

definitely try it. I love brussels sprouts but I've actually never had them any

way other than just boiled in water with butter on them.

 

Kadee Sedtal

 

 

How low will we go? Check out Messenger's low PC-to-Phone call rates.