boncook.com

Roasted Potatoes and Brussels

Active Time: 15 minutes

Total Time: 30 minutes

 

 

6 servings

  • Medium Bonmat
  • Medium Perforated Baking Sheet
  • Eco Chop
  • FRENCH PANTRY Rosemary Basil and Thyme Herb Blend
  • EVOO
  • FRENCH PANTRY Dark Raspberry Balsamic
Print recipe

Ingredients

  • 3 sweet potatoes cut into 1-inch cubes
  • 1 pound Brussels sprouts
  • Salt and pepper to taste
  • 2 tablespoons FRENCH PANTRY Rosemary Basil and Thyme Herb Blend
  • 2 tablespoons EVOO
  • ½ cup feta cheese crumbled
  • ½ cup pecans whole or crushed
  • FRENCH PANTRY Dark Raspberry Balsamic

Instructions

  1. Preheat oven to 375 °F.
  2. Place Bonmat on a Medium Perforated Baking Sheet.
  3. Cut sweet potatoes into 1-inch cubes, brussels sprouts in half, and place them into a large mixing bowl.
  4. Add 2 tablespoons of FRENCH PANTRY Herbs and EVOO, salt, and pepper to taste.
  5. Toss well and spread on top of Bonmat.
  6. Cook for 24 minutes and allow to cool for 5 minutes.
  7. Place into serving dish and top with feta, pecans, and FRENCH PANTRY Dark Raspberry.

Enjoy cooking from our bon COOK kitchen to yours!

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