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Garlic Brown Butter Roasted Brussels Sprouts and Carrots

diethood.com
serves 6
Ingredients
  • 6 tablespoons butter
  • 5 cloves garlic, minced
  • 4 large carrots, cut into 1-inch chunks
  • 4 cups brussels sprouts, halved
  • 1/4 teaspoon salt, or to taste
  • 1/4 teaspoon fresh ground pepper, or to taste
  • chopped fresh parsley, for garnish
​
Picture
Preparation
  • Preheat oven to 400F.
  • Spread carrots and brussels sprouts on a baking sheet in one single layer; set aside.
  • Add butter and garlic in a large, heavy bottomed nonstick skillet and melt butter over medium heat. Swirl the pan occasionally to be sure the butter is cooking evenly.
  • Cook for 6 to 8 minutes or until butter is lightly browned, stirring frequently and skimming foam as necessary. DO NOT burn the garlic! 
  • Remove browned butter from heat and pour over prepared vegetables; season with salt and pepper and stir until thoroughly combined.
  • Roast for 30 to 35 minutes, or until veggies are tender.
  • Remove from oven and transfer to a serving plate.
  • Garnish with parsley.
  • Serve.

Plow to Porch Organics, Inc.
5342 Hollister Ave, Santa Barbara, CA 93111

805-203-6222
mail@plowtoporch.com
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