Serves 10
This dish was added to the Verrill Farm Thanksgiving repertoire this year to offer patrons a healthy side.
| | 1 pound small red potatoes, cut in eighths 1 pound small Yukon Gold or Yellow Finn potatoes, cut in eighths 1 small head cauliflower, broken into florets 1 pound Brussels sprouts, split lengthwise 3 tablespoons olive oil 1/2 teaspoon dried thyme 1/2 teaspoon salt 1/2 teaspoon pepper 1. Set the oven at 425 degrees.
2. In a bowl, toss the red and yellow potatoes, cauliflower, and Brussels sprouts with olive oil, thyme, salt, and pepper. Spread the vegetables on a rimmed baking sheet in one layer.
