Roasted Veggies and Pistachios

Whenever I roast vegetables, I always try to get them so they're soft on the outside, but still kind of crunchy on the inside. Still working on that. So to add another crunch, I decided to add in pistachios the next time I roasted vegetables. Turned out delicious!

Ingredients:

• One bunch of asparagus, cleaned and cut up into 2 inch strips
• 2 sweet potatoes, peeled and chopped into 1 inch cubes
• Bundle of Brussels sprouts, with the ends chopped off and top layer peeled off
• 3 tbsp. olive oil
• Salt
• 1/2 c. pistachios, no shell

Directions:

1. Heat oven to 400 degrees
2. Put all vegetables in a bowl, pour over olive oil and salt, and mix with hands
3. Add to baking sheet and add pistachios
   
4. Roast for about 25 minutes, stirring halfway through

Enjoy!

Kelsey