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Roasted Veggies


Roasted Veggies

Mariah Smith

In Minneosta, it's been freakishly cold for the last few weeks. We put this recipe together to make a small attempt at staying warm! This is one of those meals that could easily become a staple throughout the chilly, winter months. Enjoy! 


  • 1 pound brussel sprouts
  • 1 large sweet potato
  • 2 gloves garlic, smashed
  • 1/3 cup olive oil
  • 1 teaspoon cumin 
  • 1/4 teaspoon garlic salt
  • 1 teaspoon salt 
  • 1 tablespoon red wine vinegar 
  • Fresh thyme 


  1. Preheat oven to 400 degrees F
  2. Chop sweet potatoes into 1 inch pieces, add to large bowl with brussels 
  3. Smash garlic and add to bowl
  4. Pour 1/3 olive oil over veggies
  5. Add cumin, garlic salt and salt to the bowl. Stir to mix.
  6. Add olive oil to your pan, spreading evenly across surface. 
  7. Add veggies to pan. Cook for 35-40 minuets! 
  8. After cooking, garnish veggies with fresh thyme. 
  9. Serve!

I served our veggies on top of quinoa but this is totally optional. The three of us definitely had stuffed bellies by the end of this meal!