Herb Roasted Vegetables

Let me start by saying that my favorite vegetable in the whole world is the sweet potato. I could eat them everyday and in every way. This is one of my preferred way to eat them. I got this recipe from my mother-in-law. She makes this quite often and I get so excited when we come over for dinner and I see this on the menu. This is one of those recipes where you can change it up with whatever veggies you might want but I would suggest including sweet potatoes and brussel sprouts. Now I love brussel sprouts, especially roasted. I didn't include them when I made this because they were too $$$. I know, I was thinking long and hard about spending the money but in the end decided against it. Zucchini would be a great vegetable to roast as would cauliflower.

Herb Roasted Vegetables

2 large sweet potatoes
2-3 potatoes (russet, red, fingerling, your choice)
container of fresh brussel sprouts
2-3 Tbsp olive oil
1 tsp. basil
1 tsp. parsley
1 tsp. thyme
1 tsp. rosemary
salt

Preheat oven to 425 F. Peel and slice the sweet potatoes into 1/2 inch slices and spread out onto large rimmed baking sheet.

Cut potatoes (unpeeled) into large uniform sized chunks and add to baking sheet. Slice brussel sprouts in half and add to baking sheet. Drizzle olive oil over vegetables and toss to evenly coat.

In a small bowl, combine the spices. Sprinkle over the vegetables and toss again. Spread out onto baking sheet in an even layer.

They look lonely without the brussel sprouts!

Bake for 40 minutes or until very tender. Remove from oven and give them a light sprinkle with salt if desired.

Can you tell where I snagged a few after they came out?