Roasted Brussel Sprouts, Beets and Potatoes

Published on February 1, 2016

Roasted Brussel Sprouts, Beets and Potatoes

Ingredients

Instructions

Drizzle the vegetables with the oil, and toss to coat. Sprinkle with salt and a little pepper. Spread in a glass casserole. Bake in a 350 degree oven until tender, about an hour.

ingredients for Roasted Brussel Sprouts, Beets and Potatoes< cut up vegetables in casserole
sweet potatoes at farmers market
Brussel sprouts at farmers market
potatoes at the farmers market
beets at the farmers market
flowers at the farmers market
Roasted Brussel Sprouts, Beets and Potatoes