Roasted Carrots and Brussel Sprouts

• 8 carrots
• 2 pounds Brussel sprouts
• 1 Tablespoon butter melted
• 2 Tablespoons olive oil
• 1 Tablespoon honey
• 1 Tablespoon balsamic vinegar
• 1 teaspoon kosher salt
• 10 grinds fresh black pepper

1. Prepare your Vegetables. Preheat your oven to 425° convection bake. Wash the carrots and Brussel sprouts very well, scrubbing the carrots under running water with your hands. Well washed carrots do not need to be peeled, but you can peel them if you like. Trim the tops off the carrots and slice them in half lengthwise. Really fat carrots could be quartered.
2. Slice off the ends of the Brussel sprouts, removing any bad looking outside leaves. Slice them in half lengthwise through from end to tip. If some leaves fall off while you slice them, use them! Those are the ones that get super crispy, my favorite!
3. Spread the veggies separately on two large sheet pans.
4. Make the Glaze. In a small glass measuring cup or bowl, melt the butter in the microwave, then add the olive oil, honey and balsamic vinegar and whisk together with a fork.
5. Drizzle the glaze over both pans of veggies and season with salt and pepper. Toss well with your hands to coat. Try to get the glaze, salt and pepper evenly on each pan.
6. Arrange the carrots and the Brussel sprouts cut side down. Having the cut side in contact with the hot pan will get them nice and caramelized.
7. Roast for 30 to 40 minutes until dark brown and caramelized. If you feel like one vegetable is done and the other needs a bit more, go ahead and take one out.
8. They should finish roughly about the same time. Taste one to check! Ovens can really vary, if your oven runs hot, give them a check after 20 minutes!
9. Arrange the oven roasted carrots and Brussel sprouts on a large serving platter. Keep them separate so your guests can chose one or the other or both.
10. Garnish with fresh thyme leaves and extra sprigs. You can also choose to finish with another tiny drizzle of honey and a pinch of flakey salt, totally optional! Serve immediately while hot and crispy!
11. STORAGE & MAKE AHEAD INSTRUCTIONS
12. Storage - Store leftover veggies in an airtight container in the fridge for up to 3 days. Reheat in the microwave or oven. This dish does not freeze well.
13. Make Ahead Instructions - This dish is truly best served fresh from the oven, hot and crispy! If you are trying to get ahead on holiday prep, there are a few things you can do:
14. Preheat oven to 425° convection bake (this means the fan is running).
15. Wash carrots and Brussel sprouts well, scrubbing the carrots under running water with your hands. They do not need to be peeled. Slice off the ends and cut carrots in half lengthwise. Trim ends off Brussel sprouts and slice in half lengthwise. Leave small ones whole and very large ones cut in quarters. Spread each vegetable on a separate large baking sheet.
16. In a glass measuring cup, melt the butter in the microwave. Then add the olive oil, honey and balsamic vinegar and whisk together with a fork. Drizzle the glaze over both pans of veggies and season with salt and pepper. Toss well with your hands to coat. Try to get the glaze, salt and pepper evenly on each pan. Arrange the carrots and the Brussel sprouts cut side down.
17. Roast in the oven at 425° for about 30 to 40 minutes until soft but not mushy and very browned and caramelized. Ovens can really vary, if your oven runs hot, give them a check after 20 minutes!
18. Arrange on a platter and sprinkle with fresh chopped herbs and sprigs to garnish such as thyme, rosemary or sage.

Taste one! When you think they're done, taste a carrot and a Brussel sprout. They should be soft but still with a bite, browned and crisp but not burnt, a bit al dente, and not mushy. If you aren't sure if they're done, roast them another 5 minutes, they get tastier!

Ovens vary! If you know your oven runs hot, check the veggies after 20 minutes.

You can also choose to finish this dish with another tiny drizzle of honey and a pinch of flakey salt, totally optional!

You can adjust the amounts of veggies and glaze up or down to serve any sized group. Don't crowd your pan too much with vegetables. Give them space so they can roast and not steam.