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Rosted Brussel Sprouts and Baby Carrots

Side Dishes | April 11, 2014 | By


It is quick to make, bite size rosted vegetable, which you can use for as a side dish or even  for a snack.




1 pounds Brussels sprouts

1 pounds Baby Carrots

3 tablespoons good olive oil

3/4 teaspoon kosher salt

1/2 teaspoon freshly ground black pepper

1/2 teaspoon italian  seasoning

4-5 garlic cloves


Preheat oven to 400 degrees F.

Mix Brussel sprouts and  baby carrots  in a bowl with the olive oil, salt and pepper and italian seasoning. Pour them on a sheet pan and roast for 20-25 minutes, until crisp on the outside and tender on the inside. Shake the pan from time to time to brown the sprouts evenly. Sprinkle with more kosher salt , and serve.


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Georgia Bitay