Roasted Carrots And Brussels Sprouts With Marjoram
serves 2-4
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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
baking dish
spatula
1. Preheat the oven to 400F. Wash and trim the roots from 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.
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.
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.
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