Roasted Vegetables for Filet Tuesday

It’s Tuesday and that means it’s Filet Tuesday at our house.  Tuesday is the day my husband and I do all our shopping.  We start off our day at the Farmer’s Market. We met Kathy from Divide Ranch Grass-Fed Beef there and have been getting our beef from her for several years.  We actually bought a freezer for our garage so we could buy beef in bulk.  Because the day is busy with weekly shopping, I am usually scrambling for what to make as side dishes for the filet mignon.  Luckily, this can be as easy as steamed broccoli and a baked sweet potato.  Today was rainy and roasted vegetables seemed like the perfect quick, easy comfort food. The seasoning was made super easy with Flavor God Spices.

Easy Roasted Vegetables

• 1 12 oz. package bacon (whole30 compliant)
• 14 oz. Brussel’s sprouts (I used Trader Joe’s organic)
• 2 large carrots (I used purple)
• 2 white sweet potatoes
• Flavor God Garlic Lover’s spice, to taste*
• Flavor God Everything Spicy spice, to taste*
• Fresh cracked black pepper, to taste*

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Pre-heat oven to 425 degrees.  Cut bacon slices into 1 inch pieces and place into bottom of a large glass casserole dish.  Place into oven and cook bacon for about 15 minutes.  Bacon should be rendering the fat but not be crisp.

Meanwhile, trim the Brussel’s sprouts and cut in half.  Peel the carrots and cut into 1 inch pieces.  Peel the potatoes and cut into 1 inch cubes.  Add to the cooked bacon and toss so that all vegetables are coated with bacon fat.  Sprinkle with the spices and toss again.  Cover with foil and place in oven for 30 minutes.  Uncover and place back in oven for 10 to 15 minutes to crips up bacon and brown the vegetables.

serves 4 to 6 as a side dish.

*to make this aip, sprinkle with minced garlic and sea salt.