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Roasted brussels sprouts and carrots recipe

Roasted brussels sprouts and carrots recipe
Directions

Whisk two tablespoons vegetable oil. the juice of just oneOr2 lime. 2 teaspoons sugar. 1 minced garlic clove clove. 1 teaspoon kosher salt along with a pinch of red pepper flakes . Toss with 1 pound quartered The city sprouts and 1/2 pound sliced carrots on the baking sheet. Roast at 450 levels F until tender, about 25 minutes. Toss using the juice of just oneOr2 lime, and salt and chopped mint to taste.

Photograph by Christopher Testani

Recipe thanks to Food Network Magazine

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