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Small farmer in a big city

Roasted Carrot, Sweet Potato, & Brussels Sprouts

Roasted Carrot, Sweet Potato, & Brussels Sprouts

Roasted Carrot, Sweet Potato, & Brussels Sprouts


If you’re looking for a simple side dish you can’t go wrong with pan roasted vegetables. Here’s what you will need to make it:
1️⃣. 1/2 Brussels sprouts (peeled & cut in half)
2️⃣. 1 medium sweet potato, peeled & cut into 1” pieces
3️⃣. 1 medium carrot (peeled & sliced diagonally)
4️⃣. 3 garlic cloves, smashed
5️⃣. 1/3 cup olive oil
6️⃣. 2 tablespoons balsamic vinegar
7️⃣. 2 tablespoons dried rosemary
8️⃣. Salt & pepper (1 teaspoon of each)
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➡️ Preheat oven to 400° & get a cookie sheet pan with foil (drizzle with olive oil)
➡️ Add peeled & cut Brussels sprouts, sweet potatoes, carrots, garlic to a bowl.

➡️Next add olive oil, salt, pepper, & dried rosemary to bowl & toss together

➡️ Pour vegetable mixture into sheet pan
➡️ Bake for 40 mins (vegetables will brown)

➡️ Remove from oven & drizzle with balsamic vinegar- *optional* garnish with additional rosemary


Dahlias

Dahlias

Peppers & Potato Soup

Peppers & Potato Soup

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