Roasted Brussel Sprouts, Beets and Potatoes
Roasted Brussel Sprouts, Beets and Potatoes
Ingredients
- orange sweet potato or yam, peeled and cut in 1 1/2 inch cubes
- white sweet potato, peeled and cut in 1 1/2 inch cubes
- potato fingerlings, cut in thirds
- brussel sprouts, trimmed and cut in half
- golden beets, peeled, sliced and cut in quarters
- red onion, peeled and cut in wedges
- avocado oil or light olive oil
- salt and pepper
- fresh thyme (opt)
Instructions
Drizzle the vegetables with the oil, and toss to coat. Sprinkle with salt and a little pepper. Spread in a glass casserole. Bake in a 350 degree oven until tender, about an hour.
