Roasted Brussels Sprouts & Tri Color Carrots

Chef: Josh Thompson

Serves: 6 people

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INGREDIENTS

  • 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

METHOD:

  1. Preheat oven to 400’F.

  2. Cut off the brown ends of the Brussels sprouts and pull off any yellow outer leaves.

  3. Combine Brussels sprouts and carrots in a bowl with the olive oil, salt and pepper.

  4. 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!)

  5. Shake the pan from time to time to brown the evenly.

  6. Sprinkle with more kosher salt and serve immediately