RECIPE
Roast potatoes with Brussels sprouts and cauliflower
Serves 10
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 |
| 1/2 | teaspoon salt |
| 1/2 | teaspoon pepper |
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
Notes: 