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Roasted Brussels Sprouts & Carrots

Print Recipe
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Course Side Dish

Ingredients
  

  • 1 lb Brussels Sprouts Halved
  • 1 lb Carrots peeled, sliced, and cut on the bias (1/2 inch thick)
  • 2 Tbsp Olive Oil
  • 1/2 Tbsp Fresh Rosemary (chopped)
  • 1/2 tsp Kosher Salt
  • 1/4 tsp Fresh Ground Pepper
  • 1 Tbsp Cherry Republic Cherry Creme Honey
  • 1/4 Cup Crumbled Feta Cheese
  • 2 Tbsp Dried Cherries

Instructions
 

  • Preheat the oven to 425° and line a baking sheet with parchment paper.
  • In a large bowl, mix together the first 5 ingredients; toss to coat evenly.
  • Spread the Brussels sprouts and carrots in a single layer on the baking sheet. Do not overcrowd the pan.
  • Roast for 20 to 25 minutes until the sprouts are slightly charred and crispy on the outside and the carrots are caramelized and tender.
  • Place in a serving bowl. Drizzle honey over and toss. Add feta and dried cherries. Serve immediately.