Roasted Fall Veggies


Course Salad
Cuisine French


  • 1 packet Heirloom Carrots
  • 3 Sweet Potatoes cut in cubes
  • 3 Potatoes cut in cubes
  • 1 packet Brussel Sprouts sliced in half
  • Bella mushrooms sliced
  • Baby cauliflower
  • 12-14 Garlic pods
  • Extra Virgin olive oil
  • 2 tbsp Butter
  • Salt and pepper to taste
  • 1 tbsp Red Pepper Flakes


  • In a large skillet heat oil and butter add veggies, all except the carrots. ( you may need to do these in 2 batches depending on how big your skillet is.) Add the crushed garlic and salt and pepper and pepper flakes.
    Cover and let cook. Toss the veggies ever 5 min. Cook till potatoes are done and the Brussel sprouts have a nice char. In the same skillet add some more oil, salt and whole garlic pods. Add carrots and cook till the carrots are tender.
Keyword Quick Meal

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