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–+ servings

Roasted Potatoes, Brussels Sprouts, and Carrots

David Murphy
Prep Time 10 minutes
Cook Time 36 minutes
Total Time 46 minutes
Serving Size 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

  • Pre heat oven to 400.
  • With a chef's knife (be careful!) cut basil, rosemary, and thyme into "confetti" type of pieces. You want them cut super well!
  • 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.
  • Open bag, and spread ingredients out in a large Pyrex (9 x 12) glass dish.
  • Add stalks of rosemary and thyme in center, and cover with foil
  • Cook for approximately 30 minutes, and then take foil off.
  • Cook for an additional 12 minutes. Just add a slight browning effect.