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–+ servings
David Murphy

Roasted Potatoes, Brussels Sprouts, and Carrots

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Prep Time 10 minutes
Cook Time 36 minutes
Total Time 46 minutes
Servings: 6

Ingredients
  

  • 2 Small Bags of Rainbow Potatoes Cut into quarters
  • 1 Bag of Rainbow Carrots Peeled and cut into chunks
  • 1 Stalk or bag of Fresh Brussels Sprouts (Please do not use frozen...it will turn into mush!)
  • 1 Tablespoon of Garlic Powder
  • 7 Basil Leaves or 2 tablespoons dried Basil
  • 6 stalks of Rosemary leave 2 stalks whole - slide rosemary leaves off of the other 4
  • 18 stalks of Thyme leave 3 to side - slide thyme off of the rest
  • 1/2 Cup of EVOO Extra Virgin Olive Oil - you can use coconut oil
  • Sea Salt & Cracked Pepper to taste
  • 1 Large ZIp Loc bag

Instructions
 

  1. Pre heat oven to 400.
  2. With a chef's knife (be careful!) cut basil, rosemary, and thyme into "confetti" type of pieces. You want them cut super well!
  3. In a large Zip Loc bag add ALL ingredients - except stalks of rosemary & thyme. Close the bag, and shake ingredients all around until mixture is spread evenly over potatoes, carrots, and brussels sprouts.
  4. Open bag, and spread ingredients out in a large Pyrex (9 x 12) glass dish.
  5. Add stalks of rosemary and thyme in center, and cover with foil
  6. Cook for approximately 30 minutes, and then take foil off.
  7. Cook for an additional 12 minutes. Just add a slight browning effect.

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