Roasted Brussels Sprouts with Tri-Colored Carrots

Chef: Josh Thomsen

Ingredients:

• 1 1/2 Pounds Brussels sprouts

• 1 Pound Tri color carrots, peeled and cut the same size as the Brussels sprouts

• 3 Tbsp Olive oil

• 3/4 Tsp Kosher salt

• 1/2 Tsp Freshly ground black pepper

Instructions:

1. Preheat oven to 400’F.

2. Cut off the brown ends of the Brussels sprouts and pull off any yellow outer leaves.

3. Combine Brussels sprouts and carrots in a bowl with the olive oil, salt and pepper.

4. Place them on a sheet pan and roast for 35 minutes, until crisp on the outside and tender on the inside. (Make sure they are spaced out to help crispy-ness!)

5. Shake the pan from time to time to brown the evenly.

6. Sprinkle with more kosher salt and serve immediately