Roasted Brussels Sprouts With Carrots

• 2 pounds fresh brussels sprouts
• 8 medium carrots, peeled and cut into 2-inch pieces
• 1/4 cup olive oil
• 1/2 to 1 tablespoon sugar
• 1 tablespoon chopped fresh thyme
• 1/2 to 1 teaspoon salt
• 3/4 teaspoon ground pepper
• 2 tablespoons red currant jelly
• 2 tablespoons hot water

1. Remove discolored leaves from brussels sprouts. Cut off stem ends; cut in half lengthwise.
2. Place brussels sprouts and carrots in a large roasting pan. Combine olive oil and next 4 ingredients; pour over vegetables, tossing to coat.
3. Cover and bake at 425u0b0 for 20 minutes. Uncover and bake 25 minutes or until tender.
4. Stir together jelly and 2 tablespoons hot water; pour over vegetables, tossing to coat. Serve immediately.

brussels sprouts, carrots, olive oil, sugar, thyme, salt, ground pepper, red currant, water

Taken from www.myrecipes.com/recipe/roasted-brussels-sprouts-with-carrots (may not work)