Updated: Jan 29
The best roasted Brussels sprouts and veggies are crisp and golden on the outside, and tender on the inside. They’re full of irresistible caramelized flavor, which is both sweet and nutty. I love to eat them straight off the pan.This simple , flavorful, healthy oven roasted vegetables . That take less than 10 minutes of prep work, Makes the perfect side dish or meal the rainbow potatoes will make this dish a little more heavier and become a great meal..
1 pound of rainbow potatoes
1 pound Brussels sprouts
3-4 carrots, cut inch thick
3 spring green onions roughly chopped
1/4 cup red pepper
1 teaspoon fresh ginger
1/4 cup olive oil
3 cloves garlic minced
2 tablespoon DivineKuizine, Sugar spice
1 teaspoon kosher salt
1/2 teaspoon ground black pepper
Preheat oven to 400 degrees.
Scrub and rinse the potatoes. Pat dry and dice into one inch pieces.
Wash Brussels sprouts and trim off the ends, slice in half length-wise.
Mix all ingredients together. Coat oil and spices to vegetable mixtures.
Place potatoes and Brussels sprouts on a baking sheet.
Roast for 35-40 minutes. Potatoes should be golden and soft and Brussels should be well roasted and lightly charred.