Roasted Root Vegetables with Lemon-Caper Sauce | America's Test Kitchen

Ingredients

• 1 pound Brussels sprouts, trimmed and halved
• 1 pound red potatoes, unpeeled, cut into 1-inch pieces
• 8 shallots, peeled and halved
• 4 carrots, peeled and cut into 2-inch lengths, thick ends halved lengthwise
• 6 garlic cloves, peeled
• 3 tablespoons extra-virgin olive oil
• 2 teaspoons minced fresh thyme
• 1 teaspoon minced fresh rosemary
• 1 teaspoon sugar
• Salt and pepper
• 2 tablespoons minced fresh parsley
• 1½ tablespoons capers, rinsed and minced
• 1 tablespoon lemon juice, plus extra for seasoning