Roasted Brussels Sprouts, Beets and Potatoes
Roasted Brussels Sprouts, Beets and Potatoes
Ingredients
- orange sweet potato or yam, peeled and cut in 1 1/2″ cubes
- white sweet potato, peeled and cut in 1 1/2″ cubes
- potato fingerlings, cut in halves or thirds depending on their size
- brussel sprouts, trimmed and cut in halves or quarters depending on their size
- golden beets, peeled, sliced and cut in 1 1/2″ pieces
- red onion, peeled and cut in wedges
- avocado oil or light olive oil
- salt and pepper
- fresh thyme (opt)
Instructions
For 10 to 12 cups of vegetables:
Drizzle the vegetables with 1/4 cup oil, and toss to coat. Sprinkle with 1/2 teaspoon salt, 1/4 teaspoon pepper, 1 teaspoon fresh thyme leaves. Spread in a glass casserole. Bake in a 350 degree oven until tender, about an hour.
