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.
