Best eaten the same day they are cooked, but can be served at room temperature.
Try these paired with Ancho Cider-Glazed Hens or any roasted meat or fish.
Ingredients
1 pound carrots (if possible, the little multi-colored ones with about 1 inch of their tops), cut lengthwise in half or quarters
1 pound Brussels sprouts, halved
1/2 pound green seedless grapes
4 to 5 branches thyme
4 crushed garlic cloves
3 to 4 tablespoons good-tasting extra-virgin olive oil
Salt and freshly ground black pepper to taste
Instructions
1. Preheat the oven to 425°F.
2. On a large half-sheet pan, toss the carrots, Brussels sprouts, grapes, thyme and garlic with the olive oil, salt and pepper.
3. Roast, turning often, for 45 minutes to 1-1/4 hours, or until the vegetables are browned and tender.
From The Splendid Table's® How to Eat Weekends: New Recipes, Stories & Opinions from Public Radio's Award-Winning Food Show by Lynne Rossetto Kasper and Sally Swift (Clarkson Potter Publishers, 2011). Copyright © 2011 by American Public Media. Photographs copyright © 2011 by Ellen Silverman. All rights reserved.
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