January 3, 2016

Root Veggie Medley

By Kat Myrman

I stopped eating meat about 6 months ago and I am always experimenting with new and interesting ways to prepare veggies. I was excited to find some beautiful purple sweet potatoes recently at our Fresh Market. And I also had some red potatoes and brussels sprouts on hand. There is nothing I love more than roasted veggies! I don’t know why I ever thought boiling them was a good idea! So the wheels started turning and I thought…mmmm…a medley!

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Preheat the oven to 350 F degrees.

You will need:
1 large baking sheet (with edges)
1 lb of Brussels Sprouts / sliced in half
1 Large Purple Sweet Potato / peeled and cubed
4-5 Red Potatoes / peeled and cubed
Extra Virgin Olive Oil
Garlic Powder (or if you have it real garlic) 🙂
Parsley Flakes
Red Pepper Flakes
Salt & Pepper
(You’ll notice I do not give you any measurements for the spices. I like things spicy. So I would say…season to taste!)
Butter for serving

Once you have sliced, peeled and cubed all the veggies put them in a large bowl with the spices and toss with enough olive oil to completely coat everything. Pour them onto the baking sheet and spread them out to form one layer. Doesn’t that look pretty! 🙂

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Bake until the potatoes are tender and the brussels sprouts are brown and caramelized. Serve with pats of melted butter.

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It was hearty, spicy and filling…and I even have enough to pack for my lunch tomorrow! This kitchen experiment is definitely a keeper!

 

 

This entry was posted on Sunday, January 3rd, 2016 at 8:09 pm and tagged with , , , , and posted in Stone Soup and Other Delicacies. You can follow any responses to this entry through the RSS 2.0 feed.

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