1poundcarrotspeeled, halved lengthwise, and cut into 1-inch pieces
3tablespoonsolive oildivided
¾teaspoonkosher salt
½teaspoonfreshly ground black pepper
1teaspoongranulated garlic or garlic powder
½teaspoonred pepper flakes
¼cupParmesan cheese, grated
Instructions
Preheat the oven to 425°F. Place the Brussels sprouts and the carrots on a large baking sheet and drizzle with 1 tablespoon of olive oil.
Sprinkle with salt, pepper, garlic, and red pepper. Toss well to coat the vegetables. Spread the vegetables across the baking sheet and arrange the sprouts cut side down. Roast for 15-20 minutes, until the sprouts are tender and have browned.
Remove from the oven and stir. Spread the vegetables across the pan again and roast an additional 5-10 minutes. Sprinkle with Parmesan cheese before serving.