Thanksgiving: Roasted Carrots and Brussels Sprouts

amilies tend to cling to some traditions more closely than others. My family expects roasted Brussels sprouts at every holiday gathering. More specifically, they demand that I make my now infamous dish, with its roasty caramelized sprouts and lemony finish. This year I decided to see how they'd do with a secondary veggie (a helper dog, if you will).

Roasted Carrots and Brussels Sprouts



Preheat oven to 400 F. Wash and peel 1 lb of carrots. Trim off ends, then halve lengthwise and crosswise. Cut larger pieces again as needed. Toss with olive oil, kosher salt and black pepper, and load into baking pan. Wash and pat dry 1 lb Brussels sprouts. Slice sprouts in half, discarding loose outer leaves. Toss with olive oil, kosher salt and black pepper, and load into baking pan cut side down. Move both pans into oven. Check carrots after 20 minutes; carrots should be fork tender but not mushy. After 20 minutes, turn sprouts to prevent cut side from burning; roast an additional 10 minutes. Dress with lemon zest and juice.