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

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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.