Roasted Fall Veggies


Ingredients:

1 packet Heirloom carrots

3 sweet potatoes cut in cubes

3 potatoes cut in cubes

1 packet fresh Brussel sprouts sliced in half

Bella mushrooms sliced

Baby cauliflower

12-14 Garlic pods

Extra Virgin olive oil

2 tsp butter

Salt and pepper to taste

1 tsp red pepper flakes

Method:

In a large skillet heat oil and butter add veggies, all except the carrots. ( you may need to do these in 2 batches depending on how big your skillet is.) Add the crushed garlic and salt and pepper and pepper flakes

Cover and let cook. Toss the veggies ever 5 min. Cook till potatoes are done and the Brussel sprouts have a nice char. In the same skillet add some more oil, salt and whole garlic pods. Add carrots and cook till the carrots are tender. Take a picture and don’t forget to show me some love and tag me