This is my current favorite way to do mixed veggies. Nothing complicated here, just pure veggie yumminess.
First, I just blanched the potatoes and carrots in boiling water for the length of time that it took me to rinse and trim my brussels sprouts. Then I tossed the sprouts in the water for the very last few minutes of boiling time (about 2-3 more minutes, tops.) Then, I drained the veggies and moved them to a roasting pan, dabbed them with a little butter and popped them in the oven for about 30 minutes at 350. Once they were fork tender, I took them out, tossed them around a bit, and added just a sprinkle of white balsamic vinegar and a healthy dose of parmesan. Back in the oven for a few minutes, and then done! I’m making these again on Sunday. Can’t wait!