Roasting vegetables may be my favorite way to make them and eat them. I used simple, basic ingredients to season these veggies, but that does not mean their flavor will be basic and simple! They become so tasty and irresistible. The key to roasting veggies is to choose ones that will cook around the same time to avoid over or under cooking any of the vegetables. Whenever I am trying to throw some combos together for a one sheet job, I like to pair carrots and brussel sprouts together. They both seem to sit happy at 30 minutes together! 

Ingredients:

• 1 lb. brussel sprouts, sliced in half

• 10 carrots

• Olive oil

• Salt

• Pepper

  
  

Instructions:

1. Preheat oven to 425.

2. Clean brussel sprouts, slice off the little stem part and then cut in half. Place all cleaned and cut brussel sprouts in a big mixing bowl. Once all are in the bowl, drizzle with a couple tablespoons of olive oil. Sprinkle with salt and pepper. Set aside.

3. Clean carrots and use a potato peeler to scrap the outer skin off the carrots to discard.

4. Line a baking sheet with parchment paper. Then lay the carrots out into a single layer. Drizzle with a couple tablespoons of olive oil and season by sprinkling a little salt and pepper.

5. On the same baking sheet, next to the carrots, spread out the dressed brussel sprouts.

6. Bake for 30 minutes, until tender and crisp.

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