PART 1: MORE OF MY ROASTED VEGGIES, COOKED ONCE TO USE IN 3 WEEKLY MEALS. SMART!

​This is not the first time that I post my roasted veggies and it will not be the last time either, smile. By roasting a variety of vegetables at one time for the week, I only need to turn the oven to cook one time.  Also, I change the type of veggies each time. This week I am only roasting beets, Brussels sprouts and carrots.  Is not about being lazy, it’s all about using energy efficiently to coordinate my weekly side dishes. Otherwise, cooking these veggies at 3 different times is a waste of energy. I’ll use them as a side for my Haddock fish tomorrow. Then, I will have 2 more meals where I will use the left of them as stand-alone.
 
Approximate Prep and Cooking Time: 45 MINUTES TO 1 HOUR
Approximate Cost: $6.87 or $1.72 per serving
Difficulty Level:     X    Easy ____ Intermediate ____ Advanced
Servings: 4 +
 
Ingredients
1 ½ cups of Brussels sprouts ($1.75)
½ super large carrot (@ $2.89/lb. (.95)
4 large beets ($2.87)
¼ cup Angie’s Basting Oil ($1.30)
 
Directions

• Peel the carrots and cut them in cubes of approximately 1”.
• Wash the beets, pat them dry, peel and cut in half. (They bleed could stain the other veggies)
• Cut the Brussels sprouts ends and remove all the outer leaves.
• Place all the veggies in a baking mold, and drizzle with my basting oil.
• Cover with foil paper and roast at 380 degrees for 45 minutes.

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