Roasted carrots and Brussels sprouts

Brenda

1 lb carrots, sliced thickly on an angle

1 lb Brussels sprouts, trimmed and halved

Olive oil, salt, pepper

Preheat oven to 425 degrees

Thoroughly rinse produce and pat dry

Prepare a baking sheet with foil and cooking spray.

Add carrot and Brussels sprouts to baking sheet. Toss with 2 tsp. olive oil, a pinch of salt, and ¼ tsp. pepper. Spread into a single layer on their half. Roast until vegetables are tender, 18 to 20 minutes.

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