ROASTED ROOTS

1.  Peel and dice assorted vegetables of your selection in bite sized (ANY will do... this Thanksgiving I  used onion, butternut squash, carrot, turnip, idaho & sweet potatoes)
2. Coat in 3 tablespoons olive oil & season with salt, pepper, and parsley (I place all diced veggies in plastic tupperware to shake coat and store in fridge until ready to roast)
3. Spread evently on pan and bake at 350deg for 30 min (broil at 3 min to create browning edges)

OTHER IDEAS

1. SPICES (cilantro, season all salt, fajita seasoning)
2. VINGARETTES add 1/2 cup after roasting to add extra flavor (Whisk together olive oil/apple cider vinegar/maple syrup for a simple combination)
3. NUTS & FRUIT (walnuts, pecans, cranberries, or diced apple)
4. INTERESTING VEGETABLES (kohlrabi, zucchini, celery, kale)
5. BASIC (next time I'll make a pan of just potatoes for those who like keeping it simple)

BACON BOURBON BRUSSEL SPROUTS

BACON BOURBON BRUSSEL SPROUTS
1 Dice and saute 3 slices bacon with 3 tablespoons bourbon
2 Saute sprouts in sauce for about 20 min (add olive oil/water/butter if desired)
3 Season with salt, pepper, and brown sugar