Cauliflower, Sweet Potatoes & Halved Brussels Sprouts
One of the easiest ways to cook, roasting draws out the vegetables’ natural sweetness while giving their exterior a slightly crisp bite. Just sit back and let the oven work its magic while the flavor of Cauliflower, Sweet Potatoes & Halved Brussels Sprouts roasts into a savory masterpiece your taste buds will love.
How to Roast Cauliflower, Sweet Potatoes & Halved Brussels SproutsYOU WILL NEED:
1 pkg. Pictsweet Farms frozen Vegetables for Roasting Cauliflower, Sweet Potatoes & Halved Brussels Sprouts
3 Tablespoons olive oil or other cooking oil
1/2 teaspoon salt
1/2 teaspoon ground black pepper
- PREHEAT oven to 450°F.
- PLACE frozen vegetables in shallow baking pan. Drizzle with oil, salt and pepper. Toss to coat and arrange in a single layer.
- ROAST 20 MINUTES or until desired browning occurs. Stir once halfway through.
- Keep frozen until ready to cook
- Do not refreeze
- Heat to 165°F before use
- Refrigerate leftovers
Cauliflower, Sweet Potatoes, Brussels Sprouts.
- About 5
servings per Container
Serving Size1 cup (98g)
Amount Per Serving
% Daily Value*
*Percent Daily Values are based on a 2,000 calorie diet.