Roast potatoes with Brussels sprouts and cauliflower
This dish was added to the Verrill Farm Thanksgiving repertoire this year to offer patrons a healthy side.
|1||pound small red potatoes, cut in eighths|
|1||pound small Yukon Gold or Yellow Finn potatoes, cut in eighths|
|1||small head cauliflower, broken into florets|
|1||pound Brussels sprouts, split lengthwise|
|3||tablespoons olive oil|
|1/2||teaspoon dried thyme|
2. In a bowl, toss the red and yellow potatoes, cauliflower, and Brussels sprouts with olive oil, thyme, salt, and pepper. Spread the vegetables on a rimmed baking sheet in one layer.
3. Roast for 35 to 45 minutes, turning once, or until the vegetables are tender. Adapted from Verrill Farm