Roasted Brussels Sprouts & Tri Color Carrots
Chef: Josh Thompson
Serves: 6 people
1 1/2 Pounds Brussels sprouts
1 Pound Tri color carrots, peeled and cut the same size as the Brussels sprouts
3 Tbsp Olive oil
3/4 Tsp Kosher salt
1/2 Tsp Freshly ground black pepper
Preheat oven to 400’F.
Cut off the brown ends of the Brussels sprouts and pull off any yellow outer leaves.
Combine Brussels sprouts and carrots in a bowl with the olive oil, salt and pepper.
Place them on a sheet pan and roast for 35 minutes, until crisp on the outside and tender on the inside. (Make sure they are spaced out to help crispy-ness!)
Shake the pan from time to time to brown the evenly.
Sprinkle with more kosher salt and serve immediately