It’s a travesty, not growing up with roasted vegetables.
My childhood might have been deprived, but your future doesn’t have to be. I have another roasted veg recipe, but this one’s SO EASY and only requires two vegetables. TWO! And this covers my carb + veggie requirement for lunch. It’s so easy you don’t even know how to cook to do it. Honestly, all you need’s a knife and cutting board, large bowl, and baking tray. You too will wonder why you haven’t been making these this whole damn time.
2 ibs brussels sprouts
2 large yams
4 garlic cloves
2/3 c olive oil
2 tsp cumin
1 tsp garlic powder
2 tsp salt
pepper (to taste)
2 tbsp red wine vinegar
Fresh thyme, for garnish
Preheat the oven 400F. Trim the sprouts by cutting off the brown end and pulling any yellow leaves off. Cut the large ones in half. Add to a large bowl. Peel yams and chop into 1-2″ pieces, and add those to the bowl. Smash the garlic cloves and add to the bowl. Pour the oil over the vegetables. Add all of the spices, and stir to coat. If you feel more oil is needed, drizzle some olive oil onto your sheet pan. Pour the veggies onto the pan and spread them out in a single layer. Roast for 40-45 minutes. Place in a serving bowl. If serving immediately, toss with the red wine vinegar and garnish with fresh thyme.
If not serving right away, roast each serving at 400F for 5-10 minutes until hot, then add a splash of red wine vinegar and thyme with each serving. Serves 6 mains or as 12 side servings.
- You could use other potatoes instead, but you might need to reduce the cooking time as yams are tougher.
- You could omit the red wine vinegar, but I like that it provides some acidity to cut the oil.