Rosted Brussel Sprouts and Baby Carrots
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.