Yes, this is not my first post about roasted veggies, however, WHY? CUZ YOU NEED TO EAT MORE VEGGIES, SMILE.
If we are going to use the oven and spend some energy, we might as well make the best of it by cooking “extra” and save for another day(s). This way you kill two birds with one stone; save energy, pay less, and save time to get sides for your next 3-day meals.
Approx. Prep and Cook Time: 1 hour 15 minutes
Approximate Cost: $6.40 or $1.06 per serving
Difficulty Level: Easy
Allergens, Other: Gluten Free __X__ Vegetarian __X__
Servings: 6 +
1 ½ lb. Sweet potatoes ($1.25)
6 large rainbow Carrots ($1.15)
1 lb. Brussels sprouts ($2.25)
¼ c. Angie’s basting olive oil ($1.50)
1 tsp. Roasted garlic and herbs seasoning (.25)
Rinse, pat dry and peel all the veggies.
Peel all the Brussels outer leaves, discard. Then peel all you have left, add to a baking pan, rub generously with basting oil and sprinkle roasted garlic and herbs to taste.
To prep the sweet potatoes, cut them like you would cut French fries, add to a baking pan, rub generously with basting oil and sprinkle roasted garlic and herbs to taste.
Cut the carrots lengthwise, add to a baking pan, rub generously with basting oil.
Cover all trays and roast for 45 minutes at 375 degrees. Then uncover and roast until golden brown.
ABOUT THE Author
I am a blogger, a photographer, a jewelry designer, a gourmet cook, and a recipe book writer. I am also a flea market flipper, an avid gardener, an interior/ outdoors designer, an avid golfer and traveler.