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These Roasted Winter Vegetables are a mix of carrots, parsnips and Brussels sprouts seasoned with thyme, oregano, basil and rosemary. A flavorful side addition to any meal!
The roasting festivities continue in full swing around here! At least, I’m not roasting my hyena off in 100 degree heat. It’s been really nice finally getting cooler weather. Last weekend I broke down and turned on the heat. I was hoping I could get by not turning it on until December to get some electric bill relief.
This summer’s bills from record heat nearly killed me. But the temps dropped 20 degrees last week (from a high of 80’s to 60’s) and when it gets cold in the desert…watch out! The dry climate makes everything feel very cold. One morning it was 34 degrees when I went to swim. The gym peeps were making fun of me in my shorts & flip flops. I was wearing a sweatshirt though. Does that count?
Electric bills and cold weather aside, it’s been really nice using my oven again. During the warmer months I use it as little as possible. It’s just too hot. Oh oven, how I’ve missed you! Now if only I’d ever get my taste buds back.
I haven’t been able to taste much since my sinus surgery. The doctor told me if I could taste before the surgery, it should come back. He told me this not so convincingly so I’m praying and knocking on every piece of wood I can find that it returns soon. It would be kind of strange to be a food blogger if I couldn’t taste.
But back to roasting! This recipe is so simple you won’t believe it. All you need are a carrots, brussels sprouts and a plethora of seasonings that I know you have in your cupboard.
I used colored carrots in this, but any color would do. I think there’s something fun about the colored ones. A russet potato or two added to this would also be divine! The seasonings are so versatile any root vegetable is a guaranteed success. I know what I’ll be making for Thanksgiving!
Roasted Winter Vegetables
Ingredients
- 1 lb carrots, peeled and sliced
- 2 parsnips, peeled and sliced
- 15 ounces Brussels sprouts
- 1 tablespoon rosemary
- 1 tablespoon thyme
- 1 tablespoon oregano
- 1 teaspoon basil
- Salt and pepper to taste
Instructions
- Preheat oven to 400 F. Prepare a large baking sheet with parchment paper.
- Add all vegetables to the prepared baking sheet then spray with avocado oil spray or you can use extra virgin olive oil.
- Add spices, salt and pepper evenly to the vegetables. Toss to combine.
- Bake 35-40 minutes stirring the vegetables half way through. Remove from the oven and serve!
Notes
- Store veggies in the refrigerator up to 7 days.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Ahhh ga ga ga! You know I am soooooo making this THURSDAY! WOOP WOOP!!!
Get it girl!
In San Francisco, two people can be wearing the SUCH different outfits on the same day – I’ll often be all bundled up with a hat and boots and my boyfriend will be taking off layers!
HAHA…same in Phoenix! Some people are in shorts and others bundled up like it’s below zero. Funny stuff!