FARGO — The season of roasted vegetables is upon us, and this week I am sharing a recipe for Roasted Carrots and Brussels Sprouts that is the perfect side dish for fall and the upcoming holiday season. The veggies are dressed in a simple Honey Balsamic Glaze and roasted until tender and caramelized to a rich, golden brown. The recipe is simple, the process is quick and the result is a platter of beautiful fall vegetables that will delight veggie lovers everywhere.

I love the contrast in color, size and texture between carrots and Brussels sprouts, especially when they are roasted. Due to their difference in size, I place the carrots and sprouts on separate baking sheets to ensure that they bake evenly. To get started, peel the carrots, then wash both sets of vegetables, trim the ends and

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