INGREDIENTS
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SERVINGS
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6
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INGREDIENTS
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1 pound baby carrots, scrubbed, stem trimmed
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1 pound Brussels sprouts, ends trimmed and halved
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1 1/2 cups pearl onions (fresh, peeled or frozen, thawed and drained)
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3 garlic cloves, crushed
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2 tablespoons olive oil
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Kosher salt and pepper