Garlic Brown Butter Roasted Brussels Sprouts and Carrots are an incredible holiday side dish recipe. Tossed in garlic brown butter and roasted to a delicious perfection, these veggies are a hit!
Preheat oven to 400F.
Spread carrots and brussels sprouts on a baking sheet in one single layer; set aside.
Add butter and garlic in a large, heavy bottomed nonstick skillet and melt butter over medium heat. Swirl the pan occasionally to be sure the butter is cooking evenly.
Cook for 6 to 8 minutes or until butter is lightly browned, stirring frequently and skimming foam as necessary. DO NOT burn the garlic!
Remove browned butter from heat and pour over prepared vegetables; season with salt and pepper and stir until thoroughly combined.
Roast for 30 to 35 minutes, or until veggies are tender.
Remove from oven and transfer to a serving plate.
Garnish with parsley.
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