The colors say autumn. The taste of roasted vegetables say autumn... and the fact that we didn't roast while roasting the vegetables says it's autumn. :) Plus it's zero-waste!
Autumn on a plate
sweet potato, peeled and chopped, and tossed with olive oil
brussels sprouts, quartered, and tossed with olive oil
brown rice, cooked
parmesan, grated
pecans
pepper flakes
salt
Roast sweet potato in a 425 degrees F oven until beginning to brown on the edges... about 40 minutes. Add brussels sprouts for the last 20 minutes. Layer and enjoy!
Love,
Jane
Autumn on a plate
sweet potato, peeled and chopped, and tossed with olive oil
brussels sprouts, quartered, and tossed with olive oil
brown rice, cooked
parmesan, grated
pecans
pepper flakes
salt
Roast sweet potato in a 425 degrees F oven until beginning to brown on the edges... about 40 minutes. Add brussels sprouts for the last 20 minutes. Layer and enjoy!
Love,
Jane
