This recipe is the reason my kids love Brussel sprouts and no, I am not kidding. Anytime I can get my kids to get healthier with zero complaints, it’s a win to me.
I got this vegetable recipe from a fellow Air Force wife, Jodi. She is such a doll and I appreciate her willingness to share this recipe with me. It’s so easy, yet so delicious.
It makes a great side dish. Besides sweet potato casserole and tomato corn salad this has to be one of my favorite side dish recipes.
Brussel Sprout Bake Recipe
6 Red Potatoes (quartered)
2 Large Sweet Potatoes (peeled and cubed)
2 Cups Brussel Sprouts (cut in half)
1 Cup Baby Carrots (cubed)
2 tbsp olive oil
1/2 tsp salt
1/4 tsp pepper
1/4 tsp rosemary (dried and crushed)
Line pan with foil. Mix everything together and bake at 425 degrees for 30 minutes.
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