Herb-Roasted Brussels Sprouts and Carrots

🧂 Ingredients

• 1 ½ lb Brussels sprouts
• 1 ½ lb carrots

  (about 7 medium)
• 1 tbsp olive oil
• 2 tbsp fresh thyme or rosemary

  (finely chopped)
• 1 tsp salt

  (or more, to taste)
• 1 tsp pepper

  (or more, to taste)

Instructions

• 1 Preheat the oven to 425°F.
• 2 Soak Brussels sprouts in a bowl of cold water to soften them and remove dirt.
  Meanwhile, wash and peel carrots, then chop them into 1-inch slices on the bias
  (diagonally).
• 3 Cut the ends off of the Brussels sprouts, then slice them in half lengthwise.
• 4 Add sliced carrots and Brussels sprouts to a large bowl. Drizzle with olive oil,
  toss, then add, fresh herbs, salt, and pepper. Toss again, then spread on a
  large baking sheet. Make sure there is room between the vegetables.
• 5 Roast at 425°F for 20 minutes, stir, then continue roasting for another 20
  minutes, or until vegetables are fork-tender and browned. Season to taste and
  enjoy as a side dish!

Nutrition Info