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Colorful Roasted Vegetables

My philosophy is the more colorful it looks, the better it will taste!

A few years ago I managed a strip center that had a little bistro in it that served some pretty amazing dishes. One such dish was a sweet potato-Brussels sprouts-bacon hash. I did not eat pork at the time but my co-worker had gotten the dish and convinced me to try it. I wasn't a big Brussels sprouts fan either so I wasn't too excited about eating what I thought was a pretty weird food combination. Once I did, I thought I'd died and gone to food heaven! It was simply amazing and the combination of earthy, sweet and savory was a true winner.

Even though I no longer eat meat I love the combination of sweet potatoes and Brussels sprouts so I usually try to have both when I make veggie dishes like this one. It's quick and easy to make and the vegetable combinations are endless. I make a meal out of it because it's so hearty, and it's a great side dish for my meat-eating family.

I select the vegetables I want to use and try to chop everything roughly the same size so that all the vegetables will cook evenly. I use about 3/4 cup of each vegetable and always add onions and peppers which add the necessary zip and spice. Drizzle with olive oil and season to your own taste (I like Italian seasoning that has rosemary, onion and garlic powders, paprika and salt and pepper). Mix with your hands or with a spoon to make sure all the vegetables are evenly coated. Cook in a pre-heated 375 degree oven and cook in 20 minute increments, stirring occasionally until they reach the desired tenderness you like. Enjoy!

Fresh vegetables, on foil-lined pan, seasoned with olive oil and spices.

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