Shaved Carrots and Sliced Brussels Sprouts

Veg! Veg! Veg!

It seems like we can't get too many vegetables. We all want to eat as many as we can. This is a tremendously simple way to jazz up a couple of old favorites.

To make this dish in a 9 x 13 casserole, you will need about 6 - 8 large carrots. I made the carrot curls with my peeler, but if you have a mandolin, this would be an ideal use for it.

Use about a dozen and a half sprouts. Shuck the outside leaves and slice them quite thin.

Sprinkle a little salt and pepper over these; and put them in the oven uncovered at 350 for 20 minutes.

While these are roasting, make a drizzling sauce of:

3 tablespoons melted butter

3 tablespoons soy sauce

Juice of 1 lime

3 tablespoons of honey

2 tablespoons of dill weed

2 tablespoons of parsley

When the 20 minutes are up, drizzle half of the sauce over the vegetable mix. Bake for 20 more minutes.

Drizzle the rest of the sauce over the mix and cook for a final 20 minutes. The sweet roasted goodness of these is amazing. Enjoy!

Glory follows virtue as if it were its shadow. Cicero