• A Wild Lass

Roasted Spring Veggie Side {Plus Bonus: Caprese Paninis}


Back when people grew their own veggies all the time, and had no option to purchase any at the store, you might just see a combo like this in the spring. The first Brussels sprouts and last of the sweet potatoes from the root cellar combine to form the perfect savory-sweet flavor. Pair it with your burgers or paninis to make a healthier fries option.


Ingredients: 1 lb Brussels sprouts, halved 2 large sweet potatoes, peeled olive oil garlic salt black pepper


Cover a sheet pan with foil, then drizzle a little oil on the foil (bonus: no clean up!). Chop the sweet potatoes into bite-sized pieces, and toss with Brussels sprouts on the sheet pan to coat with oil. Sprinkle garlic salt and pepper liberally on top, and bake at 400*F for about 25 minutes or until fork tender.


Photo by Keenan Loo on Unsplash

We enjoyed with french bread caprese paninis. Spread bread with pesto, add slices of fresh mozzarella and tomatoes. Butter the outsides and grill until toasted and cheese is melty.