Roasted Brussels Sprouts and Carrots

Roasted Brussels Sprouts and Carrots

Makes 6-8 servings

1 pound Brussels sprouts, halved

2 (6-ounce) packages rainbow carrots

2 tablespoons melted unsalted butter

2 tablespoons vegetable oil

1 teaspoon kosher salt

½ teaspoon ground black pepper

½ cup crumbled bacon

¼ cup crème fraîche

1 tablespoon chopped fresh thyme 

1. Preheat oven to 400°. Line a baking sheet with aluminum foil.
2. In a large bowl, combine Brussels sprouts and next 5 ingredients. Lay evenly on prepared baking sheet. Cook for 15 minutes or until browned on outside. Transfer to a large bowl or serving bowl, and toss together with bacon, crème fraÎche, and thyme. Serve immediately.