Roasted Winter Vegetables {GF, Paleo, Vegan, Low Cal}

Carrots, parsnips & brussels sprouts seasoned with thyme, oregano, basil & rosemary, make up this simple mix of Roasted Winter Vegetables, a flavorful addition to any meal!  Gluten Free + Paleo + Vegan + Low Calorie

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. Just saying…

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. Funfetti! 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!

[Tweet “Turn On The Oven For These Roasted Winter #Vegetables”]

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Roasted Winter Vegetables

Carrots, parsnips & brussels sprouts seasoned with thyme, oregano, basil & rosemary, make up this simple mix of Roasted Winter Vegetables, a flavorful addition to any meal!

Author Megan @ Skinny Fitalicious

Prep Time 20 minutes

Cook Time 40 minutes

Total Time 1 hour

Servings 6

Calories 70 kcal

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Ingredients

• 1 lb bag of carrots peeled and sliced
• 2 parsnips peeled and sliced
• 15 ounces brussels sprouts
• 1 tbsp rosemary
• 1 tbsp thyme
• 1 tbsp oregano
• 1 tsp basil
• salt and pepper to taste

Instructions

1. Preheat oven to 400 degrees Fahrenheit
2. Prepare a large baking sheet with parchment paper
3. Add all vegetables to baking sheet

4. Spray with cooking spray or extra virgin olive oil. 

5. Add spices, salt and pepper evenly to vegetables

6. Bake 35-40 minutes stirring the vegetables half way through
7. Remove from the oven & serve promptly

Recipe Notes

Makes 6 servings, 70 calories per serving

Course Side

Nutrition facts per serving (1g)

Calories 70 kcal

Fat 0 g

Saturated Fat 0 g

Cholesterol 0 mg

Sodium 0 mg

Potassium 0 mg

Carbohydrates 0 g

Fiber 0 g

Sugar 0 g

Protein 0 g

Vitamin A 0 %

Vitamin C 0 %

Calcium 0 %

Iron 0 %

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Is your heat on? What are you making for Thanksgiving?

About Megan

Megan is a certified nutrition practitioner, author, freelance food photographer and fitness instructor living in Phoenix, Arizona. On her blog, Skinny Fitalicious she shares EASY, gluten free recipes for weight loss. Follow Megan on Facebook, Twitter, Pinterest and Instagram for the latest updates.