Roasted Veggies

  • 1lbs of tri-colored carrots
  • 1lb of brussel spouts
  • herbs (rosemary, thyme, parsley)
  • olive oil

  1.  Preheat oven to 450
  2. In two separate bowls, toss the carrots and brussel spouts in olive oil, chopped herbs, salt and pepper.
  3. Bake the carrots for 15 min then flip.
  4. Add brussel sprouts to the pan, increase heat to 500 and bake for another 15 min.

I've also combined brussel sprouts and smashed potatoes