Roasted vegetables are delicious and easy to make . Just cut them in similar size so they are equally cooked.
Roasted Sweet potatos & carrots
2 large sweet potatoes
2 large carrots
2 Tbsp coking oil or olive oil
1/4 tsp Garlic salt or regular salt
Peel the sweet potatoes and carrots.
Cut them In similar size . I use a Wavy knife to make them look nicer.
Mix well the sweet potatoes & carrots with oil and salt.
Spread them in baking pan makaing sure they don’t overlap.
Roast uncovered in 375 degrees preheated oven for 35-40 minuets.
Make sure to mix at least once during roasting.
Roasted Brussels Sprouts
600g Brussels Sprouts
2 Tbsp cooking oil or olive oil
1/4 tsp Garlic Salt
First cut the bottom of Brussels sprouts.
Cut them in half.If they are to big I cut them in quarters.
Mix well the Brussels Sprouts with salt & oil.
Spread them in baking pan making sure they don’t overlap.
Roast uncovered in 375 degrees for 35 – 40 minuets.
As seen on the picture above you can serve Brussels Sprouts by itself or mixed with sweet potatoes & carrots.