PART 1 of 2 RECIPE: TODAY – MY ROASTED VEGGIES. TOMORROW, MY SALMON and ROASTED VEGGIES WITH AVOCADO! Boom!

HEALTHY VEGETARIAN TODAY!
If you follow my blog, you know that I make oven roasted veggies all the time, basically, every week. I plan different combinations of veggies to keep my life interesting, smile. Today, I decided on Brussels sprouts, rainbow carrots and sweet potatoes. I will be using half of these veggies in a seafood recipe tomorrow, therefore, don’t miss it, smile.
 
Category:  Side Dish
Approx. Prep and Cook Time:  45 minutes to 1 hour
Approximate Cost: $5.00 or $1.25 per serving
Difficulty Level:  Easy
Allergens, Other:  Gluten Free   __X__   Vegetarian __X__ 
Servings: 4
 
Ingredients
1 c. Brussels sprouts ($1.15)
½ bag of Organic Rainbow Carrots (@ $2.50/bag = $1.25)
1 large Sweet potatoes ($1.15)
¼ c. Angie’s basting oil ($1.25)
1 tsp. Roasted garlic and herbs (.20)
 
Directions
Preheat oven at 375 degrees.
Peel the carrot and set aside.
Rinse, pat dry the sweet potato and cut in 1” cubes.
Remove all the Brussels sprouts outer leaves and discard.
Place all these veggies by group in a foil baking pan.
Pour ¼ cup of my basting oil (or the oil of your choice) over the veggies. Cover and cook for about 40 minutes until tender. (Remember, check them before the 40 minutes, all oven's work differently) 
Remove the cover and continue cooking until all the veggies are tender and have that roasted color lightly.
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My Link:
Angie’s Basting Oil:  www.angieslifehacks.com/cuisine/the-flavor-series-recipe-2-angies-basting-olive-oil