Roasted Brussel Sprouts & Carrots

4 servings

• 1/2 pound fresh
     Brussels sprouts (cleaned)
• 1/2 pound baby carrots
• 2 teaspoons olive oil
•    salt & pepper (to taste)

Preheat oven to 400°.

Wash sprouts thoroughly, remove discolored leaves, cut off stem ends. When cooking brussel sprouts whole, cut an X in the core end with a sharp knife. Steam brussel sprouts & carrots (about 7 minutes) until the are half cooked.

Put the brussel sprouts & carrots into a glass casserole bowl, toss with the olive oil; salt & pepper to taste; and bake for 20 minutes.

Bon appetit!