Roasted Carrots & Sprouts Recipe
Looking for the perfect vegetable side dish? Carrots & Sprouts roasted with herbs and garlic and tossed with a sweet Dijon dressing make a wonderful accompaniment to just about any entrée.
Keywords
- Christmas
- Thanksgiving
- Vegetables
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Cooking tools:
- Oven
- Baking sheet
- Mixing bowl
- Microwave
- Whisk
- Fork
Ingredients
- 1 lb. carrots, peeled and cut ¼ inch thick
- 1 lb. Brussels sprouts, trimmed and quartered
- 1 cup frozen pearl onions, thawed and patted dry
- 4 cloves garlic, thinly sliced
- 2 tsp. each chopped thyme and rosemary
- 2 Tbsp. olive oil
- Salt
- black pepper
- 2 Tbsp. each unsalted butter, Dijon, brown sugar, and lemon juice
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