I love the baby heirloom carrots and tiny brussel sprouts that are at the Ferry Building Farmers Market in the fall and winter. This is a really easy side dish that looks beautiful and goes well with just about any entrée. If you can’t find little carrots or tiny brussel sprouts buy larger ones and cut them into halves or quarters.
Active Time: 45 minutes
½ lb baby heirloom carrots without greens
½ lb little brussel sprouts
2 to 3 sprigs fresh rosemary
2 to 3 large sprigs fresh thyme
¼ cup honey
1 teaspoon salt
½ teaspoon pepper
½ cup olive oil
Preheat the oven to 425° F.
Place all ingredients on a parchment paper lined baking sheet and toss gently until the vegetables are well coated. Roast for 15 to 20 minutes. Remove from the oven and shake the baking sheet back and forth. Test a carrot and brussel sprout, they should be cooked through but with a little bite. If the vegetables are still hard in the center bake for another 5 to 10 minutes.
Transfer the vegetables to a platter and serve warm.