Eat Some Wear Some
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If I am having dinner by myself during the week there is nothing I love more than a plate piled high with roasted veggies. I know, it’s not normal. So I usually pair these with sautéed chicken and a tasty bread when others are joining me. With the leftovers, warm them up in the microwave, toss spinach with the dressing and add the warmed Brussels sprouts and sweet potato. I love adding warm things to spinach salad to wilt the spinach slightly. Feel free to add whatever else you have to the salad, such as toasted walnuts and dried cherries.
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Easy Weeknight Veggies
Serves:
4 Servings
Ingredients
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16oz Brussels sprouts
2 sweet potatoes
2 tbl olive oil
1 tbl salt
2 tsp black pepper
2 tbl fresh thyme (or 2 tsp dried)
2-3 tsp red pepper flakes
Preparation
Preheat oven to 450˚F. Cut ends off Brussels sprouts, slice in half, and set aside in a large bowl. Cube sweet potato and add to bowl, toss with olive oil, salt, pepper, thyme, and red pepper flakes.
Spread veggies out on a parchment-lined baking sheet. Roast for 15 minutes, give a quick toss and roast another 10 minutes.
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Dressing (optional)
2 tbl balsamic glaze
2 tsp dijon mustard
3 tbl white wine vinegar
Whisk ingredients together and toss with finished veggies or let people drizzle on their plate.