LIFE+ Blog

This dish is perfect for Thanksgiving!  I make roasted vegetables at least once a week in our house without fail.  Why?  Because it’s easy, healthy, tasty, & versatile!  You can use up any vegetables you have laying around in your fridge.  Roasting vegetables enhances its flavors & gives it a sweeter taste without losing its nutrients.  Even my kids will eat it (especially when the brussel sprout leaves turn nice and crispy like a potato chip!)  Serve this with chicken or fish or (if you’re like me) a plate of it all by itself…& dinner is on the table!

INGREDIENTS

• 1 yellow bell pepper
• 1 red bell pepper
• 1 lb of brussel sprouts, cut in half
• 3 small sweet potatoes, peeled & cubed
• 3 garlic cloves, minced
• Olive Oil
• Salt
• Pepper

Step 1:

Preheat oven to 400 degrees.
Place vegetables in a single layer on a large cookie sheet lined with foil.

Step 2:

Drizzle 2-3 tablespoons of olive oil over the vegetables & toss.
Season with fresh garlic, salt, & pepper.

Step 3:

Roast in oven for about 25-35 minutes.

* Tip: Do not overcrowd pan or vegetables will steam rather than roast.
* Note: Feel free to substitute with any vegetables you have on hand (zucchini, eggplant, carrots, butternut squash, asparagus, etc.)