Roasted Brussels Sprouts With Carrots

Ingredients

• 2 pounds brussels sprouts fresh
• 8 medium carrots peeled cut into 2-inch pieces
• 1 tablespoon thyme leaves fresh chopped
• 0.8 teaspoon ground pepper 
• 0.3 cup olive oil 
• 2 tablespoons currant jelly red
• 0.5 teaspoon salt 
• 0.5 tablespoon sugar 
• 2 tablespoons water hot

Equipment

• oven
• roasting pan

Directions

1. Remove discolored leaves from brussels sprouts.
2. Cut off stem ends; cut in half lengthwise.
3. Place brussels sprouts and carrots in a large roasting pan.
4. Combine olive oil and next 4 ingredients; pour over vegetables, tossing to coat.Cover and bake at 425 for 20 minutes. Uncover and bake 25 minutes or until tender.Stir together jelly and 2 tablespoons hot water; pour over vegetables, tossing to coat.
5. Serve immediately.