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.

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