Roasted Potatoes and Brussel Sprouts

My favorite way of cooking vegetables is roasting them in an oven. Drizzle them with olive oil, sprinkle salt and pepper, place them on a baking sheet into the oven...DONE! They cook in the oven, while I have time to prepare the rest of my meal. 

Last weekend I picked up some brussel sprouts from our local Farmer's Market. When I shop for vegetables, I usually shy away from buying brussel sprouts. In the past, it just hasn't been my favorite vegetable, mostly because of the way it was prepared...boiled. So, I tried roasting them this time, and boy what a difference that made! I can now say, that when they are in season, I will be buying more of them. Delicious! Especially with sauteed garlic on top. 

This is what our Vegan meal plan looked like yesterday:

Breakfast: Kix cereal with almond milk, piece of fruit, hot tea

Snack:  roasted almonds with dried cranberries, soy vanilla yogurt

Lunch: homemade miso soup with quinoa made in the rice cooker.

Dinner: Black bean burgers with roasted potatoes and brussel sprouts

Dessert: Chocolate ice cream from Trader Joe's made with coconut milk--no dairy 

Happy Healthy Eating!! 

Enjoy!

 

Potatoes Recipe
 Makes: 6 servings Prep: 15 minutes  Baking Time: 30-40 minutes

(Printable Recipe)

1 1/2 lb red potatoes, cut into chunks
1/2 lb brussel sprouts
2-3 TB olive oil
1/2 tsp italian seasoning
1/2 tsp rosemary
1/2 tsp smoked paprika 
1/2 tsp salt
1/4 tsp pepper
4 cloves of garlic, sliced
           
1. Preheat oven to 400°F. Spray a baking sheet with cooking spray.

2. Mix potatoes through pepper thoroughly in a large bowl. 
3. Bake for 40 minutes, stirring once half way through.
4. Once potatoes are 5 minutes from being done, saute garlic in 1/2 TB olive oil in a small frying pan for 1-2 minutes until slightly brown. Pour over potatoes mixture when they are done. Serve warm. 

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