Roasted Veggie Medley
Prep Time: 15 min
Cook Time: 30 min
Total Time: 45 min
Servings: 6
RECIPE INGREDIENTS
- 5 tbsp Filippo Berio Robusto Extra Virgin Olive Oil
- 1 tbsp grainy mustard
- 2 tsp coarse salt
- 1/2 tsp coarsely ground pepper
- 6 carrots, cut into thirds
- 4 red-skinned potatoes, quartered
- 4 stalks celery, cut in 2-inch chunks
- 2 sweet potatoes, cut in 1-inch chunks
- 8 Brussels sprouts, halved
RECIPE DIRECTIONS
- Preheat oven to 350°F. In large bowl, whisk together olive oil, mustard, salt and pepper. Add carrots, potatoes, celery, sweet potatoes and Brussels sprouts. Toss to coat with olive oil mixture.
- Spread vegetables in single layer on lightly oiled baking sheet. Roast in 350ºF oven for 30 to 45 minutes or until vegetables are tender and slightly browned.
Tip: If vegetables don’t fit on one baking sheet, use two sheets if necessary.