Roasted Brussel Sprouts With Carrots And Onions

This is a very simple and easy Side dish to put together on busy days. They are also elegant enough to  serve on Date Nights and Special occasions. They are Full of Flavor and yet they do not weigh you down after your meal. These Roasted Vegetables are light,healthy and Pair well with each other. So go ahead and have seconds.
 
1/2 lb Brussel Sprouts, (Fresh or Frozen) Cut in half
4 Carrots, Sliced on the Diagonal about 1/4 inch thick
1 Onion, Diced in 1/2 inch pieces
2 tbsp, Olive Oil
1 tbsp, Honey
Juice of Half a Lemon
1 tsp, Dijon Mustard
1 Clove Garlic, Minced
Salt and Pepper ( to taste)
1/4 to 1/2 tsp. Red Pepper Flakes ( more or less to taste)
 
 
(1.) Pre-heat the oven to 425*. Allow the oven to get hot about 20 minutes before roasting.
 
(2.) In a large bowl combine the Halved Brussel Sprouts, The Carrots and the Onions and toss to mix. Set aside until needed.
 
(3.) In a small bowl whisk together the Lemon Juice, Honey, Mustard, Garlic, Salt, pepper and Red Pepper Flakes until well combined. Slowly drizzle in the Olive Oil until thick and creamy. Adjust the seasonings and add more Salt and Pepper if needed. Pour over the Vegetables and toss to coat well.
 
(4.) Pour the Vegetables onto a Sheet Tray and spread out evenly in a single layer. Roast for 25 to 30 minutes or until Golden Brown and the edges are slightly charred.  Don’t Forget to toss the Vegetables half way through the roasting process and then continue to roast.
 
(5.) Remove from the oven and Drizzle some more Lemon Juice over the Vegetables along with Salt, Pepper and a little more Olive Oil. This is to just perk up the Flavor even more. Toss to coat and spoon on to a Serving Platter and Serve.
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