We love getting a big batch of brussels sprouts from farmers at our local Mill City Farmers Market as the temperature drops and the market moves indoors for the rest of the year. Making them and other root veggies last through the colder months is easy with this simple recipe.
This honey-garlic glaze will brighten up carrots, brussels sprouts, or squash with a tender, yet savory sweetness. Pick your favorite fall veggies and roast away!
2 lbs total carrots and brussels sprouts, cut lengthwise
6 T butter, melted and still warm
1/4 C all-purpose real raw honey
4 garlic cloves, mashed
3-4 thyme sprigs, stripped
Salt & pepper to taste