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Roasted Root Vegetables

INGREDIENTS

  • 1 pound Brussels sprouts, trimmed and halved lengthwise   
  • 2 large carrots cut up
  • 2 beets cubed
  • 1 large Japanese sweet potato
  • 2 tablespoons extra-virgin olive oil
  • 1/2 teaspoon ground black pepper
  • 1 medium red onion
  • 5 cloves of garlic
  • 2 tablespoons coarsely chopped fresh rosemary leaves
  • Salt & pepper to taste

INSTRUCTIONS

  1. Toss carrots, sweet potatoes, beets, Brussels sprouts with oil, garlic, onion, rosemary, salt and pepper on a baking sheet and roast,
  2. stir once or twice, until deep golden brown, crisp outside and tender inside, 30 to 35 minutes. 
  3. Transfer to a bowl and serve.

Source: https://mytemplewellness.com/recipes  by: Deborah Johnson

 

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