Roasted Carrots and Brussel Sprouts

Step 1

Preheat oven to 425° convection bake (this means the fan is running).

Step 2

Wash carrots and Brussel sprouts well, scrubbing the carrots under running water with your hands. They do not need to be peeled. Slice off the ends and cut carrots in half lengthwise. Trim ends off Brussel sprouts and slice in half lengthwise. Leave small ones whole and very large ones cut in quarters. Spread each vegetable on a separate large baking sheet.

Step 3

In a glass measuring cup, melt the butter in the microwave. Then add the olive oil, honey and balsamic vinegar and whisk together with a fork. Drizzle the glaze over both pans of veggies and season with salt and pepper. Toss well with your hands to coat. Try to get the glaze, salt and pepper evenly on each pan. Arrange the carrots and the Brussel sprouts cut side down.

Step 4

Roast in the oven at 425° for about 30 to 40 minutes until soft but not mushy and very browned and caramelized. Ovens can really vary, if your oven runs hot, give them a check after 20 minutes!

Step 5

Arrange on a platter and sprinkle with fresh chopped herbs and sprigs to garnish such as thyme, rosemary or sage.