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
- Preheat oven to 400°. Line a baking sheet with aluminum foil.
- 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.