Simple, tasty, and . . . did I mention simple and tasty?


1 pound Brussels sprouts, trimmed, outer leaves removed and halved or quartered depending on size
3 tbsp olive oil
kosher salt
fresh ground black pepper
a few tablespoons chopped pecans
2 slices of crispy BACON, crumbled up

1 pound carrots, peeled, trimmed, and cut on a severe bias (about a 45-degree angle)
3 tbsp white balsamic vinegar (I used honey--ginger white balsamic vinegar from thetreasuredolive.com )
2 tbsp honey
2 tbsp melted butter
2 tsp dried thyme leaves
kosher salt
fresh ground black pepper
a few tablespoons chopped pecans
2 slices BACON, crumbled up


1. Preheat the oven to 350 degrees F.
2. Line two baking sheets with foil and spray them with some cooking spray.
3. Toss the Brussels sprouts with the oil salt and pepper, and arrange in one layer on one baking sheet.
4. Mix the vinegar, honey and butter together, and toss the carrots in the mixture to coat.
5. Arrange the carrots in a single layer on the other baking sheet, sprinkle with the thyme leaves; season with salt and pepper.
6. Roast at 350 for 15 minutes; stir the vegetables around and over so they cook evenly on both sides; cook another 15 minutes.
7. Toss the roasted vegetables with the pecans and bacon (separately, of course).


Verdict: Delicious. There's a tiny hint of bite from the vinegar in the carrots, the sprouts are earthy and tender, and what doesn't bacon go with?