Roasted Brussels Sprouts and Carrots

foodnetwork.com
serves 4-6

Ingredients
2 tablespoons olive oil
the juice of 1 lemon
2 teaspoons sugar
1 minced garlic clove
1 teaspoon kosher salt
pinch of red pepper flakes
1 lb Brussels sprouts, quartered
1/2 lb sliced carrots

Preparation

1. Whisk 2 tablespoons olive oil, the juice of 1/2 lime, 2 teaspoons sugar, 1 minced garlic clove, 1 teaspoon kosher salt and a pinch of red pepper flakes. Toss with 1 pound quartered Brussels sprouts and 1/2 pound sliced carrots on a baking sheet. Roast at 450 degrees F until tender, about 25 minutes. Toss with the juice of 1/2 lemon, and salt and pepper and serve.

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