Sheet Pan Vegetables 3 Ways

Instructions

Vegetables:

1. Pre-heat oven to 400F.
2. Layer a large baking sheet pan with parchment paper.
3. Slice carrots into 1 ½ inch circles. Cut brussels sprouts and potatoes in half.
4. Place potatoes in the middle of the sheet pan. Then place the carrots on one side of the sheet pan and brussels sprouts to the other side. Drizzle the olive oil over all of the vegetables evenly. Then, sprinkle the coarse salt, pepper and garlic salt evenly over all of the vegetables. Toss the vegetables in each of their sections on the sheet pan.
5. Place the sheet pan on middle rack in oven and bake for 35 to 40 minutes, tossing halfway through.

Toppings:

1. Heat a small frying pan to medium heat and add the sliced almonds. Cook stirring often until lightly browned and toasted, about 5-8 minutes. Set aside.
2. Next, chop the pancetta into cubes and add to the small frying pan. Cook for 7-10 minutes until golden brown and crispy. Using a slotted spoon, remove the cooked pancetta cubes on a plate layered with a paper towel.
3. Lastly, heat a small frying pan to medium heat and add 1 tbsp butter and 1 tbsp extra virgin olive oil. When the butter starts to bubble, add the sage leaves and allow to crisp; about 3 minutes or so. Remove the leaves with a slotted spoon to drain on paper towel.
4. To serve, put each of the vegetables in their own serving bowl or on their own serving platter. Then, top the carrots with the toasted almonds; the brussels sprouts with the crispy pancetta; and, crumble the crispy sage over the potatoes!