3 Ways are the simplest way to offer delicious side dishes! Featuring carrots, brussels sprouts and potatoes, each with their own topping to compliment – carrots & toasted almonds; brussels sprouts & pancetta; and, potatoes with crispy sage. All vegetables are baked on one pan then topped with each topping and ready to serve!
Roasted Vegetables:
1 1/2 lb brussels sprouts (about 3 cups), halved
1 lb carrots (about 3 large carrots), cut into 1 inch circles
1 ½ lb mixed creamer potatoes (about 5 cups), halved
4 ½ tbsp extra virgin olive oil
¾ tsp coarse salt
¾ tsp pepper
¾ tsp garlic powder
Toppings:
â…“ cup sliced almonds
4 x ¼ inch thick slices of pancetta
1 tbsp extra virgin olive oil
1 tbsp butter
12 sage leaves
Vegetables:
Toppings:
Prep all of your toppings ahead of time and set aside until you need them. This will save you time and all you have to do is prep and cook the vegetables when ready!
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