Honey Roasted Carrots and Brussels Sprouts
Miz Helen's Kitchen
Ingredients
6 to 8 fresh carrots, cleaned and split
8 cups Brussels Sprouts, cut in half
1/4 cup olive oil
1/2 cup honey
1 teaspoon salt
1 teaspoon pepper
1/8 teaspoon cayenne
1 tablespoon pumpkin pie spice
1 teaspoon dried thyme leaves
Juice of 1 lemon
Zest of 1 lemon
Directions
On a sheet pan, toss the carrots, Brussels Sprouts, olive oil, 1/2 cup honey, salt pepper, cayenne, 1 tablespoon pumpkin spice, 1 teaspoon dried thyme leaves. Toss until the vegetables are covered well.
Roast in a 425 degree oven for 15 minutes, remove from oven and toss with a spatula.
Put the sheet pan back in the oven and continue to roast at 425 degrees for 20 minutes until the carrots and Brussels Sprouts are tender.
Remove from the oven and drizzle the juice from 1 lemon over the vegetables, then sprinkle the zest over the vegetables.
Enjoy!