So on the first day of spring, I roasted mostly fall vegetables. Now I know sweet potatoes and Brussels sprouts aren’t necessarily your traditional Spring-time veggies of choice, but they are some of my favorites and I’ll eat them any day of the year. 🙂 Roasting vegetables is one of my favorite methods of preparation because it brings out the natural sweetness of the veggies in a sort of caramelizing, delicious process. You can roast nearly any vegetable and the natural sweetness will be intensified and the veggie more flavorful! Another reason I like roasting foods is because it is a very easy method of cooking, as it does not require much ‘babysitting’ once you get it in the oven and that is something we can all appreciate, I’m certain. Experiment, give it a try and fall in love with roasted veggies!
What you need:
- 2 lbs Brussels sprouts, halved and roots cut off (my preference)
- 2 large sweet potatoes, skin peeled (my preference) and cubed
- 1 bell pepper, diced
- 1 medium onion, diced, optional
- Coconut oil
- Salt and Pepper
What you do:
- Preheat oven to 400°F.
- Line 2 baking sheets with aluminum foil and coat with coconut oil.
- Wash all veggies.
- Peel potato, if desired, and cut into cubes.
- Trim roots off Brussels sprouts, if desire, and cut in half.
- Dice pepper into 1/4 inch squares.
- Dice onion into desired size. (I omitted onion in this recipe simply because I did not have any but I encourage you to add it for extra sweetness and caramelization!)
- Evenly distribute veggies onto both pans and do your best to try for only one layer of vegetables per sheet, as this will help with cooking the veggies more evenly.
- Sprinkle with salt and pepper.
- Place into preheated oven and cook for 25-30 minutes.
- Enjoy with your favorite protein for a balanced, nutritious meal!
Perfectly roasted, perfectly delicious!