My husband is of Irish decent & for the first few years of our marriage I made boiled dinner thinking it was a tradition he would enjoy. At some point we both ended up confessing that neither were big fans. Once the realization had been made we threw that meal plan out the window, incorporated our version of a Reuben Sandwich, which I will share later this week, added in some oven roasted veggies & celebrated St. Patrick’s Day with our own mix of yum!
Last year we served up roasted kale, potatoes & carrots to share. This year’s combo included sweet potatoes, white potatoes & brussels sprouts that were DELICIOUS. And, when your teenager gives any combo a ‘thumbs up’, you know it’s a winner, because teenagers are more challenging to feed than toddlers….just sayin’.
Here’s how we served this mix of oven roasted veggies;
Oven Roasted Brussels Sprouts & Potatoes by Jodie Fitz
2 cups of diced sweet potatoes
2 cups of diced white potatoes
4 cups fresh brussels sprouts
1/4 cup canola oil + 1 tablespoon
1 teaspoon kosher salt
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon thyme
1/4 teaspoon black pepper
Pre-heat the oven to 450 degrees.
Wash the brussels sprouts and cut them in half. Mix the potatoes that have been pre-skinned, washed & diced together with the potatoes, spices and 1/4 cup of canola oil. Spread the 1 tablespoon of oil onto a baking sheet. Spread out the vegetables and bake for approximately 25 minutes. Note: Turn/stir them half way through the cooking process.
Hint: I always double this recipe & then eat off of the left-overs for a couple of days because I LOVE anything veggie!
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