Roasted Brussels Sprouts and Carrots with Garlic and SageWritten by CMP on November 23, 2008
This year we're all heading over to my mom's house for Thanksgiving and, I have to admit, I miss the prep and planning that goes into pulling a holiday meal together. As such, I've been cooking some surrogate dishes to get me through my withdrawals. Last week I stuffed and roasted a chicken, and this week I was thinking about vegetables.
A few years ago I made Brussels Sprouts and Carrots in a sauce of butter, sage, and vermouth. I was going to make that again last night, but things got a little hectic and I needed a quick way out. I also had no vermouth in the house, so a hot oven and a cast iron skillet would have to do.
- 1 Pint of Brussels Sprouts
- 4 Carrots
- 4 Cloves of Garlic
- 6-7 Fresh Sage Leaves
- Juice from 1 Clementine or 1/2 Orange
- 3 Tbs Extra Virgin Olive Oil
- 1 Tsp Kosher Salt
- 1/2 Tsp Fresh Ground Black Pepper
- Pre-heat your oven to 400 degrees.
- Trim the bottoms off your sprouts, remove any unsavory looking outer leaves, and cut each one in half.
- Peel the carrots and cut into 3/4" pieces
- Peel the garlic and cut each clove in half
- Chop the fresh sage
Combine all ingredients in a 9" Cast Iron Skillet and toss well so that all the sprouts and carrots are coated in the olive oil. Roast in the oven until tender, about 45 minutes