Barefoot Contessa Roasted Carrots and Brussel Sprouts

You know the Missouri growing season is over when your CSA box is mostly carrots, apples and oranges. I have been getting TWO bags of carrots a week. Yesterday I used one whole bag of carrots and some brussel sprouts in this Barefoot Contessa recipe from The Barefoot Contessa Cookbook. She actually has two separate recipes: one for roasted carrots and one for roasted brussel sprouts. I just threw them together and had a yummy lunch!


Roasted Carrots and Brussel Sprouts

6 carrots
3/4 lb brussel sprouts
3 T olive oil
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper



Cut carrots in 1″ pieces. Trim brussel sprouts and discard any necessary outer leaves. Toss in olive oil, salt and pepper.



Spread out evenly on jelly roll pan and cook in 400º oven for 30 minutes or until desired doneness.



Enjoy by itself or over rice. It may sound too healthy, but the satly/peppery caramelization will win you over!


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