Roasted Brussels Sprouts and Carrots | Butterball

Ingredients

• 1 pound Brussels sprouts, trimmed and halved
• 1 pound carrots, peeled and sliced ½-inch thick
• 3 cloves garlic, minced
• 2 tablespoons olive oil
• 1¾ teaspoons kosher salt
• 1 teaspoon ground black pepper
• 2 tablespoons firmly packed light brown sugar
• Garnish: chopped fresh carrot tops or parsley