Three-Veggie Challenge
A recipe from Create Cooking Challenge 2017 winner Buki Elegbede.
Recipe Ingredients
- - 1 pound Yukon Gold potatoes (scrubbed and cut into 1-inch pieces)
- - 1 pound carrots (trimmed and cut into 1-inch crosswise pieces)
- - 1 pound Brussel sprouts (outermost layers removed and larger pieces cut in half)
- - Olive oil
- - Salt
- - Pepper
- - 1 tsp. sugar
- - 2 Tbsp. balsamic vinegar
- - ½ cup golden raisins
- - ½ cup parsley
- - 1 tsp. rosemary
- - 2 tsp. thyme
- - 2 cloves garlic
Recipe Instructions
- Preheat oven to 400 degrees F.
Carrots:
- Toss carrots with olive oil (enough to coat) salt & pepper (to taste) plus 1 tsp. sugar on a sheet pan.
- Roast in the oven for 20-25 minutes until tender and browned.
- Garnish with parsley.
Brussel Sprouts:
- Toss Brussel sprouts in olive oil, salt & pepper on a separate sheet pan.
- Roast in the oven for 30-35 minutes until browned with crisped/dark brown edges
- Garnish with balsamic vinegar and golden raisins.
Potatoes:
- Toss potatoes with olive oil, salt & pepper, rosemary, thyme and garlic on a separate sheet pan.
- Roast in the oven for 40 -45 minutes until golden brown/crispy on top and tender on the inside (should have little resistance if poked with a knife).
- Garnish with extra salt (to taste):