Video Transcript

Our water is boiling so we're going to take our Brussels sprouts and chop off these ends and then we'll simply throw them into the water. You don't have to worry about these cooking that much because we are going to roast them later on. While we're waiting for that, we're going to take our rosemary and we're going to grab about half to three quarters of the way up and with our finger going to pull down and all the leaves should come off. Then from the top we'll simply break those off. Do that again. I'm using the back end of our knife because that's the sharpest part. Go and chop this rosemary. Now, we'll take our dish that we had buttered earlier and we'll mix our sweet potatoes, our yams, our squash excuse me, also we're going to fan out our garlic slices. Add about half a tablespoon of oil and we'll stir these all up. In fact, I'm going to coat very lightly with salt. Now we're going to turn the heat off of both of our vegetables. Drain our Brussels sprouts. We'll throw these in here. Then we'll do the same with our beets. We'll put those over the top.