ALL MY WEEKLY VEGGIES SIDE-DISH COOKED AT ONCE. SMART!

​OK, this is not about being lazy, it’s all about using energy efficiently to coordinate the weekly side dishes that otherwise will takes longer to cook and cook them all at one time. I love to roast sweet potatoes, carrots, beets and Brussels sprouts in my oven. However, if I roast them daily, it will take approximately 45 minutes every day, a total waste of energy.
 
By using my Hack, I cook them all at one time, then I have all my side veggies ready for the week. How I do it? The first day I serve a sample of all the roosted veggies. The following days I cook the protein and serve it with just one veggie side.
 
Approximate Prep and Cooking Time: 45 MINUTES TO 1 HOUR
Approximate Cost: $8.75 or $1.75 per serving
Difficulty Level:     X    Easy ____ Intermediate ____ Advanced
Servings: 5 +
 
Ingredients
1 ½ cups of Brussels sprouts ($1.75)
½ bag of organic rainbow carrots (Trader Joe’s-@ $2.89/bag ($1.45)
2 sweet potatoes ($1.25)
3 large beets ($2.50)
¼ cup Angie’s Basting Oil ($1.50)
1 tsp. lemon pepper (.30)
 
Directions

• Peel the sweet potatoes and cut them in 1“cubes.
• Peel the carrots and slice them diagonally at approximately 1”.
• Wash the beets, pat them dry and wrap in foil paper. (They bleed and stain the other veggies)
• Cut the Brussels sprouts ends and remove all the outer leaves.
• Place all the veggies in a baking mold, drizzle with basting oil, sprinkle lemon pepper.
• Cover with foil paper and roast at 380 for 45 minutes. When done, peel the beets.

 
The veggies will cook faster if they are cut in cubes. Adjust the heat of your oven accordingly, all ovens work differently.