Roasted Carrots and Brussels Sprouts

• 1lb (450 g) carrots, washed and trimmed
• 1lb (450 g) brussels sprouts, washed and trimmed
• 2 garlic cloves, sliced thin
• 2 tablespoons olive oil

Pinch of salt and pepper

1. Preheat oven: Preheat the oven to 400 degrees (200 C).
2. Prep vegetables: Wash brussels sprouts and carrots. Cut stems from brussels sprouts and cut into halves or quarters. Cut stems from carrots and slice diagonally into 1-2 inch (3-5 cm) pieces.
3. Roast vegetables: Arrange the carrots and brussels sprouts on a baking sheet and drizzle with olive oil, tossing the vegetables to completely cover with oil and sprinkle with sliced garlic, salt, and pepper. Place sheet pan in the oven and roast for 25 minutes, stirring halfway through to roast on all sides.
4. Serve vegetables: Remove pan from oven, arrange vegetables on a plate and serve as a side dish or as a salad topping.

Tools Needed: sheet pan, knife set, cutting board

Prep Ahead: Wash and cut vegetables ahead of time to reduce prep time before cooking. If serving cold on salads or bowls, you can make this recipe up to three days ahead of time.

Leftovers and Storage: Vegetables should be stored in an airtight container in the refrigerator for up to 3-4 days. For best taste and texture, do not freeze and reheat.