2 lbs brussel sprouts, trimmed and halved or quartered
2 lbs baby carrots, halved
3 tbsp extra virgin olive oil
1 tbsp herbs (according to preference):
basil
thyme
marjoram
Instructions
Preheat oven to 375F. Trim stems and peel any outer leaves off brussel sprouts, as needed; quarter. Half carrots lengthwise.
Mix brussel sprouts and carrots and spread in single layer on a roasting pan (or glass baking dish). Drizzle with oil. Sprinkle with herbs.
Roast in the oven for about 25-35 minutes, stirring every 10 minutes or so, until cooked through to desired temperature and texture. (Outside edges and loose brussel sprout leaves may blacken slightly.)
Serve with salt and pepper to taste.
Originally Submitted
11/25/2008
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