Honey Roasted Carrots and Brussels Sprouts

We have been getting some great carrots from the garden they are so fresh and tender. The fall garden vegetables have been great this year and I have had fun developing new recipes. I used a really different spice with this sheet pan recipe and it is delicious. I didn't have many carrots for the recipe so the next time I make it I will double the recipe, it was that good!

Starting With A Trip To The Garden 

For Fresh Carrots

Assemble and Season On A Sheet Pan

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!

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This Recipe Is Delicious!

Enjoy!

Thanks so much for stopping by today and spending some time in the kitchen with me. I love developing new recipes and it's always more fun with a friend. Hope you have a great week and come back to see us real soon!

Peace and Joy

Miz Helen

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