Ingredients
SERVES 6
1 1/2 pounds brussels sprouts
1 pound tri color carrots, peeled and cut the same size as the brussel sprouts
3 tablespoons good olive oil
3/4 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
Cooking Instructions
• Preheat oven to 400’F.
• Cut off the brown ends of the Brussels sprouts and pull off any
yellow outer leaves.
• Combine sprouts and carrots in a bowl with the olive oil, salt
and pepper.
• Pour them on a sheet pan and roast for 35 minutes, until crisp on
the outside and tender on the inside. Shake the pan from time to
time to brown the evenly.
• Sprinkle with more kosher salt and serve immediately
