Garlic Roasted Fall Veggies

Every Sunday I get my box of produce from the local CSA down here in New Orleans. I never know what I’m going to get, but I always get a good mix of veggies to keep things interesting!

This week, I got an eggplant and some sweet potatoes, so I decided to pair those  with some brussel sprouts I already had and make a roasted combo of garlic sweet potatoes, eggplant, and brussel sprouts! The recipe is really easy and can be made to go with anything.  I made it small since I’m only feeding one person, but if you’re feeding a family then just add more of whatever veggies you want!

Ingredients

• 1 Eggplant
• About 20 brussel sprouts, halved
• 1 medium sweet potato
• 1/4 cup of olive oil
• 3 tbs balsamic vinegar
• 3 garlic cloves, minced (more or less according to taste)
• Salt and Pepper

Directions

• Preheat oven to 400 degrees
• While oven is heating, chop up sweet potato and eggplant and combine with brussel sprouts
• Pour oil and balsamic over the veggies and add in the garlic and salt and pepper
• Put the veggies on a roasting pan and roast for approximately 40 minutes, stirring halfway through
• Let cool and eat!

Enjoy!