Roasted carrots and Brussels sprouts
November 8th, 2006
serves 2-4
Ingredients:
4 large carrots, peeled and roughly chopped
1 pound Brussels sprouts, halved
1 teaspoon olive oil
2 teaspoons chopped fresh marjoram
salt & pepper
Instructions:
1. Preheat the oven to 400F.
2. Wash and trim the sprouts, then halve them. Peel and chop the carrots to roughly the same size as the Brussels sprouts halves. Rinse and roughly chop the marjoram leaves.
3. Put the vegetables in a baking dish and drizzle them with oil. Add a sprinkling of salt and pepper, then the chopped marjoram. Roast, occasionally turning the vegetables, until the carrots have softened (but are still firm to the bite) and the Brussels sprouts have browned in spots, about 30-40 minutes.
