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.
3. Roast for 35 to 45 minutes, turning once, or until the vegetables are tender.
Adapted from Verrill Farm