Roasted Veggie

What you will need

Patricia & Paul Garlic Infused Extra Virgin Olive Oil
Brussel sprouts


Cut & dice up veggies and potatoes. Add to a large baking sheet. Drizzle with ¼ cup (or more) garlic olive oil. Sprinkle it with salt & pepper. Bake at 425f for 25 minutes. Checking halfway as asparagus and fennel may cook up first. When cooked through, drizzle with fresh lemon juice (optional)

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