I love vegetables, especially roasted vegetables. The prep time isn't long, you put them in the oven and eat them until they are gone! Making vegetables has never been so good or so easy.
Here is what you need:
Ingredients:- 1 bag fingerling potatoes (Whole Foods)
- 1 bag brussels sprouts (Whole Foods)
- 3 garlic cloves, minced
- 2 tbsp fresh minced rosemary
- extra virgin olive oil
- 3-4 drops of rosemary essential oil (put this into 1 tbsp of olive oil and stir well, before tossing the veggies in olive oil.)
- Freshly ground black pepper
- Kosher salt
- 1/4 tsp red pepper flakes (optional)
Instructions: 1. Preheat oven to 400F and line a large baking sheet with parchment paper. 2. Rinse and scrub potatoes. Pat dry. Slice in half lengthwise and place into large mixing bowl. 3. Cut off stem of brussels sprouts and remove loose outer leaves and cut in half. Rinse and pat dry. Place in bowl. 4. Add the minced garlic, minced rosemary, oil, salt, pepper, and optional red pepper flakes into the bowl along with the potatoes and sprouts. Toss with your hands to combine and place on baking sheet. 5. Roast for 45 minutes at 400F, stirring once half way through baking. You want the potatoes and brussels to be crispy. If the leaves of brussels get dark, good. Before you serve, place potatoes back into a bowl and toss with the 1 tbsp of oil that has 3-4 drops of rosemary oil. Applying the olive oil with essential oils will allow the therapeutic properties of the essential oil to be present in the dish, rather than cooked out. If you love this recipe, share it with friends via Pinterest, Twitter or FB. I'd love to hear your comments in the box below, so don't forget to tell me how it went or if you liked this recipe or came up with something I might want to try differently. For where I get my essential oils, cause you know I only use the best, click
HERE Thanks! XO, Hayley