Roasted Vegetables

Roasted Vegetables

Who said veggies aren’t delicious? πŸ˜‰

Convinced you’re going to eat healthier this year and vegetables are part of the plan? Roasted vegetables are an easy way to do that. Here’s a tasty recipe that you can make, no choking down veggies here! These are so good you’ll want to take the leftovers to work or eat again for dinner day 2, so no surprise here that it’s a client fave.

Roasted Vegetables

3 small beets, halved

2 carrots, chopped

1 small to medium sweet potato, diced

12 baby potatoes, halved if larger

12 Brussels sprouts, halved

2 tablespoons extra-virgin olive oil

Kosher salt and freshly ground black pepper

Preheat the oven to 425ΒΊF. On a rimmed baking sheet, toss the beets, carrots, sweet potatoes, baby potatoes, and Brussels sprouts with the olive oil. Season with salt and black pepper. Roast for about 20-40 minutes, or until the veggies are as tender as you like them.

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