Roasted Brussels Sprouts With Carrots |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Ingredients:
2 pounds fresh brussels sprouts |
8 medium carrots, peeled and cut into 2-inch pieces |
1/4 cup olive oil |
1/2 to 1 tablespoon sugar |
1 tablespoon chopped fresh thyme |
1/2 to 1 teaspoon salt |
3/4 teaspoon ground pepper |
2 tablespoons red currant jelly |
2 tablespoons hot water |
Directions:
1. Remove discolored leaves from brussels sprouts. Cut off stem ends; cut in half lengthwise.Place brussels sprouts and carrots in a large roasting pan. Combine olive oil and next 4 ingredients; pour over vegetables, tossing to coat.Cover and bake at 425° for 20 minutes. Uncover and bake 25 minutes or until tender.Stir together jelly and 2 tablespoons hot water; pour over vegetables, tossing to coat. Serve immediately.
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