4 large carrots (about 1-1/2 pounds),
halved lengthwise and cut into 1-inch pieces
3 large turnips (about 2 pounds), peeled and cut into 1-inch pieces
1 pound Brussels sprouts, halved (quartered, if large)
1 tablespoon minced fresh rosemary
2 teaspoons Botticelli Extra Virgin Olive Oil
3/4 teaspoon salt
1/4 teaspoon pepper
1 cup fresh or thawed frozen cranberries
4 teaspoons molasses
- Preheat oven to 400 degrees. Lightly grease 2 large jelly-roll pans; place carrots and turnips in one pan and Brussels sprouts in second pan. Divide rosemary and next 3 ingredients between carrot mixture and Brussels sprouts; toss each to coat. Bake both pans at 400 degrees at the same time.
- Bake carrot mixture 30 minutes, stirring once; add cranberries, and bake 5 minutes or until carrots and turnips are tender and browned and cranberries begin to soften. Bake Brussels sprouts 15 to 20 minutes or until tender and browned, stirring once.
- Remove vegetables from oven, and combine in a large serving bowl. Drizzle with molasses, and toss to coat.
Source: My Recipes