Talley Farms Fresh Harvest


Brussels Sprouts, with Roasted Potatoes

You can include most any vegetable with this: beets, cauliflower, broccoli, etc. If it’s just vegetables in your mix and no potatoes, bake only about 15-20 minutes


Vegetables, Olive Oil, and dry soup mix


Wash and cube potatoes

Trim the butt end of the brussels sprouts

Wash and slice Brussels sprouts

Mix all of the above in a gallon zip lock bag. Mix ¼ cup olive oil with a vegetable or onion dry soup mix (or any other spice mixture you like). Pour into baggie and closed securely. Shake to mix. Spray a rectangular shallow dish with nonstick cooking spray. Pour contents into dish and bake at 425 degrees for about 40 minutes.

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