Sweet Potatoes, Carrots and Brussel Sprouts .. Oh My!

If you’re looking for a way to jazz up your usual vegetable side dish, try roasting!  Roasting veggies brings out their natural sweetness and allows you to enhance their flavor by adding different spices.  This weekend I roasted some sweet potato wedges and carrots with brussel sprouts.  Both dishes were super quick, easy and delicious. All you need is your vegetable (or sweet potato) of choice, olive oil and some spices.  I used Italian spices and thyme for my dishes, but feel free to use whatever you like!

Sweet Potato Wedges

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Ingredients:

  • 3 lbs. sweet potatoes
  • 4 tbsp. olive oil
  • 2 tbsp. Italian spices
  •  Salt and pepper to taste

Directions:

  1. Preheat oven to 425 degrees
  2. Wash potatoes and cut into 1 inch (wide) wedges
  3. Arrange on a baking sheet
  4. Mix olive oil and seasoning together in a small cup
  5.  With a cooking brush, evenly spread oil and spice mixture onto the potatoes
  6. Bake in the oven for 15-20 minutes

Roasted Carrots and Brussel Sprouts

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Ingredients:

  •  2 pounds of carrots
  •  ½ carton of brussel sprouts
  •  4 tbsp. olive oil
  • Thyme
  • Salt and pepper to taste

Directions:

  1. Preheat oven to 425 degrees
  2. Peel carrots and cut vertically into quarters.  Cut quarters in half length wise
  3. Cut off brussel sprout steams and remove any browning leafs
  4. Arrange on baking sheet
  5. Mix olive oil and thyme together in a small cup
  6. With a cooking brush, evenly spread oil and spice mixture onto veggies
  7. Bake in the oven for 12-15 minutes
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8 thoughts on “Sweet Potatoes, Carrots and Brussel Sprouts .. Oh My!

  1. Pingback: Foods To Slow Aging | Protection 4 Animals Vegetarian

  2. Pingback: Sweet Potatoes: Easy and Healthy « valrfederoff

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