Roasted Brussels Sprouts with Carrots

Ingredients:

• 450 g Brussels sprouts
• 220 g of carrots
• 1 clove of garlic
• Juice of half a lime

Preparation:

1. Combine 2 tablespoons vegetable oil, the juice of half a lime, 2 teaspoons sugar, 1 minced garlic clove, 1 teaspoon coarse salt, and a pinch of red pepper flakes. Combine 1 pound quartered Brussels sprouts and 8 ounces thinly sliced ​​carrots on a baking sheet.
2. Bake in the oven at 230°C (450°F) until the vegetables are tender, about 25 minutes. Toss with the juice of half a lime, season with salt, and sprinkle with finely chopped mint to taste.