- 1 lb Brussels sprouts
- 6 cloves garlic
- 1 carrot diced
- 1/4 cup extra virgin olive oil
- salt and pepper to taste
Steam the Brussels sprouts first in a large pot of salted water. Drain and toss with all the ingredients. Preheat oven to 350. Place veggies on a sheet pan and roast for 25 minutes or until golden brown. Make sure not to skip the steaming step, I noticed the Brussels sprouts tend to get too dried out if not steamed. You can also mix with parsnips, yams, potatoes, or any other root vegetables for a more exotic side dish. Enjoy!