Hot Mess Kitchen

I’ll be honest, I used to HATE brussel sprouts and cooked carrots but thankfully my amazing mom cooked them enough that I tried them and grew to like them. I usually roast these with a mix of whatever good seasonings and spices are in the cabinet but here is what I did today! Feel free to substitute with your own seasonings!

Ingredients:

• 1 bag of brussel sprouts (really as much as you want)
• 6 carrots, cut into spears
• 1 tsp pepper
• 1 tsp sea salt
• 1 tsp garlic salt
• 2 tbsp Stonemill Garlic and Herb Grill Seasoning (or whatever the heck you find in the cabinet!)
• 3/4 cup fresh grated parmesan cheese
• 3-4 tbsp olive oil

Directions:

1. Preheat oven to 450 degrees Fahrenheit and drizzle some olive oil over a large baking sheet.
2. Chop brussel sprouts in half and make sure your carrots are cut and speared as well.
3. Rinse veggies in a colander and put carrots aside.
4. Place brussel sprouts in a large mixing bowl and add a tbsp of olive oil, pepper, sea salt, garlic salt, and a tbsp of the roasted garlic and herb seasoning. Toss to coat and mix fully.
5. Dump brussel sprouts on oiled baking sheet and push to one side to leave room for carrots.
6. Place carrots on open side of baking sheet and sprinkle a little garlic salt, pepper, garlic and herb seasoning.
7. Top brussel sprouts and carrots with about 1/4 cup of parmesan and place in oven setting the timer for 10 minutes.
8. After 10 minutes, flip veggies using a turner, sprinkle another 1/4 cup of parmesan, and put back in for 10 more minutes.
9. Flip veggies again using a turner, sprinkle another 1/4 cup of parmesan, and put back in for a final 10 minutes. **Keep checking to make sure you don’t burn the brussel sprouts.
10. Remove from oven, let cool for a few minutes and enjoy! 🙂