Roasted Brussels Sprouts and Winter Beets
Author: Maryann Ridini Spencer
- 2 red beets, peeled and diced (or cut into half moons)
- 2 golden beets, peeled and diced (or cut into half moons)
- 1 bag of Brussels sprouts – cut in half or quarters
- 1½ c. sweet potato shavings
- extra virgin olive oil
- Italian Seasoning blend (or Herbs de Provence)
- garlic salt & pepper
- Pre-heat oven to 425 degrees F.
- Place all cut veggies in a large bowl and drizzle a little extra virgin olive oil over veggies.
- Add in seasonings and mix well.
- Drizzle and spread a little extra virgin olive oil over a cookie sheet.
- Place veggies out on the cookie sheet making sure they are not overlapping.
- Roast veggies in the oven at 425 degrees F for 20-25 minutes until a little soft, crispy and golden.
- Serve immediately as a dinner side (or chilled in a salad).
Recipe by at https://maryannridinispencer.com/6864/
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