INGREDIENTS

  • 1 lbs brussels sprouts, trimmed and halved
  • 1 lbs red potatoes, unpeeled and cut into 1-inch pieces
  • 8 Shallots, peeled and halved
  • 4 carrots, peeled and cut into 2-inch pieces, thick ends halved lengthwise
  • 6 garlic cloves, peeled
  • 3 tlbs extra-virigin olive oil
  • 2 tsps minced fresh thyme
  • 1 tsps minced fresh rosemary
  • 1 tsps sugar
  • Salt and pepper
  • 2 tbls minced fresh parsley
  • 1 1/2 tbls capers, rinsed and roughly chopped
  • 1 tbls lemon juice

INSTRUCTIONS

  1. Adjust oven rack to middle position and heat oven to 450 degrees. Toss brussels sprouts, potatoes, shallots, carrots, garlic, 1 tbls oil, thyme, rosemary, sugar, 3/4 tsps salt and 1/4 tsps pepper together in bowl.
  2. Spread vegetables into single layer on rimmed baking sheet, arranging brussels sprouts cut side down in center of pan. Roast until vegetables are tender and golden brown, 30 to 35 minutes, rotating pan halfway through cooking.
  3. Whisk parsley, capers, lemon juice, and remaining 2 tbls oil together in large bowl. Add roasted vegetables, toss to combine, and season with salt and pepper to taste.