1 pound of rainbow potatoes
1 pound Brussels sprouts
3-4 carrots, cut 1inch 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 Divine Kuizine, 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.