Keeping the dish simple

This week’s lesson is in simplicity. The Intervale Food Hub delivered another beautiful basket: Bright green Brussel sprouts,  crunchy carrots, crisp spinach, sweet pears and fresh-from-the-ground potatoes.

But I was strapped for time this week with midterms hitting hard. I decided to sizzle some veggies on a tray.

Sometimes, simple is the way to go.


-1 cup Brussels sprouts, halved

-1 red onion, sliced

-3-4 carrots, peeled and cut into 1/2 pieces

-4-5 small potatoes, washed and cubed

-Olive oil

-Salt and pepper


Preheat oven to 425 degrees.

Spread vegetables on a large baking sheet and drizzle with olive oil.

Bake for 20-25 minutes.