Roasted Roots & Brussels Sprouts

  1. Wash, trim and prep the following veggies:
    • 1 Sweet Potato Peeled & Cubed
    • 1/2 lb Baby Potatoes Halved
    • 1/2 lb Baby Peeled Carrots
    • 2 Parsnips Peeled and Cubed
    • 1/2 lb Brussels Sprouts Trimmed & Halved
  2. Toss the above ingredients in a mixing bowl with 3 tbsp Olive Oil
  3. Season with ½ tsp Coarse Salt and Cracked Black Pepper – re-toss to coat
  4. Spread Vegetables evenly on a baking tray Roast at 450 F for 15 minutes
  5. Flip with a spatula and roast for 10-15 more minutes until vegetables can easily be pierced with a knife