Roasted Brussels Sprouts and Carrots
< 15 minutes
< 45 minutes
1 pound Brussels sprouts, trimmed and halved
1 pound carrots, peeled and sliced ½-inch thick
3 cloves garlic, minced
2 tablespoons olive oil
1¾ teaspoons kosher salt
1 teaspoon ground black pepper
2 tablespoons firmly packed light brown sugar
Garnish: chopped fresh carrot tops or parsley
- 1.Preheat oven to 400°F.
- 2.Stir together Brussels sprouts, carrots, garlic, oil, salt and pepper in large bowl; place in even layer on large rimmed baking sheet.
- 3.Bake 30 minutes. Sprinkle with brown sugar; cook about 5 minutes or until tender. Garnish with carrot tops or parsley.