Roasted Brussels Sprouts and Carrots with Garlic and Sage

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.

Ingredients:

• 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

Prep:

1. Pre-heat your oven to 400 degrees.
2. Trim the bottoms off your sprouts, remove any unsavory looking outer leaves, and cut each one in half.
3. Peel the carrots and cut into 3/4" pieces
4. Peel the garlic and cut each clove in half
5. Chop the fresh sage

Cook:
    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

Comments

This is the best brussels sprouts and carrot recipe I ever tasted

Some people don't like brussel sprouts but the way they taste everyone should love brussel sprouts