Roasted Carrots and Brussels Sprouts with Red and Sweet Potatoes


1 lb. bag of baby carrots
1 lb. of fresh Brussels Sprouts
5 medium size red potatoes, peeled and quartered
2 medium size sweet potatoes, peeled and quartered
¼ cup extra virgin olive oil
1 Tablespoon dried granulated garlic
1 Tablespoon Mrs. Dash (Original Blend) seasoning


Preheat oven to 425 degrees.  Combine carrots, Brussels Sprouts and potatoes with olive oil in a rectangular glass pan.
Season to taste with garlic and Mrs. Dash, toss.  Cover pan with aluminum foil and bake for 45.  Uncover, stir and continue baking for another 30 minutes or until browned.

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