Fleur de Lis

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Friday, January 30, 2015

Roasted Brussels Sprouts, Green Beans & Potatoes with Lemon Pepper and Dill


Roasting vegetables brings out their natural sweetness.  These three vegetables roast particularly well. If you have tried Brussels Sprouts before and didn't care for them, try this recipe and give them another try.  If you're already a fan, add this one to your vegetable side dish routine.  You'll be glad you did.

4 cups of sliced lengthwise Brussels Sprouts
1 lbs. thin green beans
3 cups peeled, cubed potatoes
1/4 cup olive oil
1/2 t. lemon pepper
1/2 t. dried dill
Salt to taste

Preheat oven to 400 degrees.

In a large bowl, mix vegetables together. Pour olive oil over vegetables and sprinkle with lemon pepper, dill and salt.

Using a large spoon, stir to combine and to make sure all the vegetables are coated with olive oil and seasonings.

Pour out onto a large baking sheet and roast in hot oven for 20 - 30 minutes until vegetables are well browned.  Remove from oven and stir halfway through roasting time.  Taste and add more salt, dill or lemon pepper if desired.

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