Roasted Garlic and Herb Asparagus, Leeks, and Brussels Sprouts

Roasted Garlic and Herb Asparagus, Leeks, and Brussels Sprouts

Ok, I know brussels sprouts have a bad reputation as every child's (and some adults) most hated food, but trust me--make them this way, and they'll quickly become a mealtime favorite. Hopefully asparagus and leeks don't fall into the "most hated" category for you, but prepared with the sprouts, they are a fabulous combination. I cook them together, but serve them separately as pictured (though, this is really not necessary if you like all of the vegetables; I just do it in case I have guests who don't like one or the other, but I have to tell you, I've swayed many a naysayer with these little beauties!).

What You'll Need:

• Roughly 2 lbs. fresh brussels sprouts
• 1 large bundle asparagus
• 2 large leeks
• 1 cup extra virgin olive oil
• 6-9 cloves freshly pressed garlic (depending on how garlicky you feel today)
• 3 tbsp. Italian Seasoning
• 2 tsp. salt
• 2 tsp. pepper

What to do:

Preheat the oven to 400 degrees. In a large bowl or ziploc bag (these make things so much easier, and they're reusable if you wash them immediately!), combine all ingredients and combine thoroughly (this is where a ziploc bag and a good shake works best). Arrange the vegetables on two cookie sheets or jelly roll pans. Roast in the oven for 30-35 minutes, stirring once halfway through baking time. Vegetables should be browned on the outside and soft on the inside. Enjoy!