M EMORIES - VEGETARIAN: MY OVEN ROASTED BEETS, BRUSSELS SPROUTS, SWEET POTATOES & GARLIC with AVOCADO
This is such a nice vegetarian dish, or if you will, a healthy side to go with any protein. I use a lot of dry seasonings in my cooking because they provide an intense flavor to my meals, either to stand-alone vegetables, seafood or meats and poultry. That is not to say that I neglect my favorite, fresh garlic, smile.
Approximate Prep and Cooking Time: 35 to 45 minutes
Approximate Cost: $7.00 or $3.50 per serving
Difficulty Level: X Easy ____ Intermediate ____ Advanced
Allergens: GLUTEN FREE
11 Brussels sprouts, clean and outer leaves removed ($1.25)
2 med. size sweet potatoes, peeled and cut in 1” cubes ($1.10)
2 large beets, peeled and cut in 1” cubes ($1.45)
1 head of garlic, just cut the top and wrap in foil paper. (.35)
1 tsp. dry roasted garlic and herbs (.30)
1 tsp. dry garlic jalapeno (.30)
3 ½ tbsp. Angie’s basting oil divided ($1.00)
1 avocado ($1.25)
Preheat the oven at 350 degrees.
Clean the Brussels sprouts and remove outer leaves.
Peeled and cut in 1” cubes the sweet potatoes.
Peeled and cut the beets in 1” cubes.
Cut the top of the garlic head, place in a foil paper bowl and add ½ tbsp. basting.
Separate the beets, sweet potatoes and Brussels sprouts in foil paper bowls, add 1 tbsp. of basting oil to each veggies and place them all in a baking pan.
Roast until the veggies are tender, between 35 to 45 minutes, depending on your oven.
Remove when done, serve with your favorite meal or as stand alone.
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.