Roasted Brussels Sprouts, Sweet Potatoes and Carrots

This one is a good make-head veggie dish!

1 lb brussels sprouts
1 large sweet potato, cut in 1" cubes
1 large carrot, cut in 1/2" slices
2 garlic cloves, minced

1/3 cup olive oil
1 tsp cumin
1/4 tsp garlic powder
1/4 tsp dried thyme
Pepper to taste

1 tbsp red wine vinegar


Trim stem end off brussels sprouts and leave whole or, if you have larger ones, cut them in half.

Toss sprouts, sweet potatoes, carrots and garlic together with olive oil, cumin, garlic powder, thyme and pepper.

Spread out on a parchment lined baking sheet and roast in a 400F oven for 40-45 minutes.

Remove from oven and toss with red wine vinegar if serving immediately.

Or to prepare ahead of time, which works really well, cook the veggies and then cool. Do not add red wine vinegar. When ready to serve spread out on a baking sheet and pop in that 400F oven for only 5-10 minutes. Now toss with red wine vinegar and serve.


From  http://thefoodcharlatan.com/2015/11/23/roasted-sweet-potatoes-and-brussels-sprouts-recipe/