Roasted Brussels Sprouts With Crispy Capers And Carrots

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Ingredients

2 pounds Brussels sprouts, trimmed and halved

1 1/2 cups (1/4-inch) diagonally cut carrots

1/4 cup extra-virgin olive oil, divided

Cooking spray

1 tablespoon butter

1/2 cup well-drained capers

1 tablespoon chopped fresh flat-leaf parsley

1/4 teaspoon salt

1/4 teaspoon freshly ground black pepper

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