Roasted Harvest Vegetables are made with carrots, sweet potatoes, brussels sprouts and baby potatoes. Easy to customize and the perfect side dish for fall!
Ingredients:
1/2 lb (2-1/2 cups) Brussels sprouts trimmed and halved
1 medium carrot peeled and sliced into 1/2" thick rounds
1 medium sweet potato peeled and cut into cubes
1/2 lb (2-1/2 cups) baby potatoes halved
4 Tablespoons olive oil or more as needed
1 teaspoons sea salt or to taste
1/2 teaspoon black pepper or to taste
1 teaspoons Italian seasoning
1 teaspoons garlic powder or 3-4 cloves fresh garlic, minced
1/4 cup Panko crumbs
1/4 cup finely grated Parmesan cheese
Optional Substitutions:
Broccoli, Cauliflower, Rutabaga, Butternut Squash can be be swapped in or added in addition to the other vegetables.
Instructions:
Preheat oven to 425 F. Lightly grease or line a large rimmed baking sheet (13x18 or a 10x15) with parchment paper, set aside
Combine all the ingredients to a large mixing bowl. Toss to coat well.
Spread the vegetables evenly in a single layer over a prepared baking sheet, arranging the Brussels sprouts cut-side down. (do not overcrowd - use two baking sheets as needed)
Roast in preheated oven for 25 to 35 minutes (stirring half-way through) or until vegetables are tender and lightly browned. If you like them slightly charred, you can leave them in longer.
Remove from oven and transfer to serving dish.
*recipe courtesy of lifemadesweeter.com
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