Eat your veggies

It's that time of year, the holidays are over and we need to eat healthy again.  Start loading up on veggies at every meal.  So many winter vegetables are absolutely delicious when roasted with just salt, pepper and olive oil.  But here is an even better twist, add some cumin and be amazed.

Roasted sweet potatoes and Brussels sprouts

Roasted Sweet Potatoes and Brussels Sprouts

1 lb. Brussels sprouts, split in half
1-2 sweet potatoes, diced
1 red onion, large dice
2 cloves garlic, minced
1 tsp. cumin
1 tsp. salt
1/2 tsp. pepper
1/4 tsp. garlic powder
1/3 cup olive oil

Preheat oven to 400 degrees.
Line a large rimmed baking sheet with parchment paper.
Place vegetables in a large mixing bowl and pour olive oil over top.  Sprinkle seasonings over vegetables and stir to coat.
Spread vegetable mixture on prepared pan in an even layer.
Roast for 30 minutes and test doneness.  You may want to cook for an additional 10 minutes to desired level of browning.