This is a great side dish for those cold winter and fall days. Its hardy and the sprinkle of lemon juice and zest reminds me of nicer days ahead.
 

SERVES 4

INGREDIENTS

4  carrots, medium, cut into ¼ inch slices
12oz Brussels sprouts, cut in half (330 grams)
2  tsp olive oil
    salt and freshly ground black pepper
½ tsp sugar

½ cup Parmesan cheese, grated
¼ cup pecans, toasted and ground finely
1  lemon, zest
1  tsp lemon juice, freshly squeezed
    salt and freshly ground black pepper
 

Preheat oven to 425 degrees F.

Place carrots and Brussels sprouts together in an aluminum foil covered glass baking dish. Sprinkle salt and black pepper, drizzle olive oil and toss everything together. Sprinkle a dash of sugar to bring out the natural sweetness of the carrots through roasting. If you like you can omit adding sugar. Put in the oven for 30 minutes.

While vegetables are roasting toast pecans.

Toasted pecans grind finely and put in a bowl. Add Parmesan cheese, zest of 1 lemon, lemon juice and salt and pepper. Mix everything together.

Take out roasting vegetables and top with pecan mixture. Put back in the oven for 10 minutes or until cheese melts and the topping looks golden. Enjoy.