Roasted Brussels Sprouts With Crispy Capers And Carrots

1. 1

   Preheat oven to 450u00b0.

2. 2

   Combine Brussels sprouts, carrots, and 3 tablespoons oil in a medium bowl, tossing to coat. Spread on large roasting pan coated with cooking spray. Bake at 450u00b0 for 15 minutes or until tender, stirring occasionally.

3. 3

   Heat remaining 1 tablespoon oil and butter in a small skillet over medium heat. Add capers; fry 3 minutes or until brown and crisp. With slotted spoon, transfer capers to paper towels to drain. Set aside.

4. 4

   Combine Brussels sprout mixture and capers in medium bowl. Sprinkle with parsley, salt, and pepper; toss gently to mix.

* Per serving · 4 servings · Values may vary.

No additional tips available.