Roasted potatoes, brussel sprouts and asparagus

I stole this idea from my friend who is a wonderful cook.  This pairs well with chicken, turkey or any kind of beef dish. It is quick, delicious, and easy.

All you need:

• small red potatoes or fingerlings.
• Brussell sprouts, five or six
• asparagus
• garlic
• olive oil
• salt and pepper

1. Preheat the oven to 375. Trim the ends off of your Brussell sprouts and asparagus.
2. Half the Brussell sprouts.
3. Wash and cut potatoes into quarters or slices.

4. Lightly toss the potatoes with olive oil and minced garlic

5. Arrange on a cookie sheet with asparagus and Brussel sprouts. Drizzle with a little more olive oil. Salt and pepper to your taste

6. Roast the vegetables for 25 minutes. Flip the potatoes once, about halfway through.

Note: you can use sweet potatoes, instead or add fresh herbs for endless variations on the same theme.