Roasted Carrots And Brussels Sprouts With Marjoram
serves 2-4Doesn't this recipe sound good? It is. If you'd like some ideas about what to eat with it, click on the "goes with..." tab to the left. For the lowdown on ingredients, techniques and tools, click on "related tips."
1 pound Brussels sprouts, halved
4 large carrots, peeled and cut into 1-inch pieces
2 teaspoons chopped fresh marjoram
1 tablespoon olive oil
prep: 10 minutes
total: 50 minutes
2. Put the vegetables in a baking dish and drizzle them with the 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.