Sides

BONUS BLOG – Roasted Vegetables

I AM HAVING A LUCKY DAY! Guys, I am super pumped today. Since the moment I woke up this morning, everything has been coming up Bitsy!

First, I actually got a great night of sleep. With the help of some melatonin gummies, I was able to get some quality rest with a side of really trippy dreams. Then, Ellis got right out of bed and ready for school with no issues (this is HUGE).

At Starbucks this morning, I decided that today was the day to finally try their new Pistachio latte. This could have gone either way, but (spoiler) it’s super yummy. AND, when I got to the drive thru window, they gave me a free spinach & feta wrap that had been made accidentally. A FRIDAY MIRACLE!

To top it all off, about an hour after I logged into my work computer, I got a notification that there were required installs waiting – ugh. Normally, the installs are followed by a forced restart and having to relog into everything – a total bummer. BUT, today the installs just went through with no restart required! If your work computers do this, you know what a big deal this is.

And so, I have started singing my new catchy jingle every time something good happens to me.

🎶 Everything’s coming up Bitsy! 🎶

I figured that as I’m having such a great day, I would spread some of the love around. So, here is a super special Friday BONUS BLOG on one of my absolute favorite sides a la Steven Michael. You will feel just as lucky as I do today when you sink your teeth into these roasted veggies! They pair well with literally any meal, and can be made using any of your favorite vegetables.

I hope that wherever you are, some of my luck is rubbing off on you as you read this post. Comment below and let me know how your day is going! I know I’ll be buying lottery tickets tonight 🤞, but for now I’m going back to work as my lunch break is over. Who knows, maybe I’ll get a huge promotion today!

Roasted Vegetables - A quick, easy recipe for a crowd pleasing side to any meal!

Yields4 Servings
Prep Time5 minsCook Time25 minsTotal Time30 mins

 6 oz Petite Carrots
 1 lb Brussels Sprouts
 10 oz Baby Bella Mushrooms
 ½ Onion
 1 Clove Garlic
 1 ½ tsp Kosher Salt
 3 tsp Sugar
 2 tbsp Olive Oil

1

Preheat your oven to 425 degrees.

2

Prepare your veggies. We used the petite carrots straight out of the bag. The brussels sprouts and mushrooms were cut in half, the onion was diced small, and the garlic was minced.

NOTE - You can use ANY vegetables for this recipe, you don't need to stick to what we did.

3

Combine all of the recipe ingredients in a large bowl and mix well.

4

Once all of the vegetables are coated, spread them onto a foiled sheet pan.

TIP - Make sure the brussels sprouts are flat side down so you get a nice crisp caramelization when roasting.

5

Sprinkle the tops liberally with more sugar.

6

Bake for 25 minutes.

Ingredients

 6 oz Petite Carrots
 1 lb Brussels Sprouts
 10 oz Baby Bella Mushrooms
 ½ Onion
 1 Clove Garlic
 1 ½ tsp Kosher Salt
 3 tsp Sugar
 2 tbsp Olive Oil

Directions

1

Preheat your oven to 425 degrees.

2

Prepare your veggies. We used the petite carrots straight out of the bag. The brussels sprouts and mushrooms were cut in half, the onion was diced small, and the garlic was minced.

NOTE - You can use ANY vegetables for this recipe, you don't need to stick to what we did.

3

Combine all of the recipe ingredients in a large bowl and mix well.

4

Once all of the vegetables are coated, spread them onto a foiled sheet pan.

TIP - Make sure the brussels sprouts are flat side down so you get a nice crisp caramelization when roasting.

5

Sprinkle the tops liberally with more sugar.

6

Bake for 25 minutes.

Roasted Vegetables

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