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
- Toss carrots, sweet potatoes, beets, Brussels sprouts with oil, garlic, onion, rosemary, salt and pepper on a baking sheet and roast,
- stir once or twice, until deep golden brown, crisp outside and tender inside, 30 to 35 minutes.
- Transfer to a bowl and serve.
Source: https://mytemplewellness.com/recipes by: Deborah Johnson
