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

November 23, 2015

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

Roasted Winter Vegetables

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?

Roasted Winter Vegetables

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…

Roasted Winter Vegetables

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!

Roasted Winter Vegetables

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Roasted Winter Vegetables

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

Author Skinny Fitalicious
Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings 6 servings
Calories 105 kcal
Print

Ingredients

  • 1 lb 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
US Customary - Metric

Instructions

  1. Preheat oven to 400 F. Prepare a large baking sheet with parchment paper.

  2. Add all vegetables to the prepared baking sheet then spray with avocado oil spray or you can use extra virgin olive oil.

  3. Add spices, salt and pepper evenly to the vegetables. Toss to combine.

  4. Bake 35-40 minutes stirring the vegetables half way through. Remove from the oven and serve!

  5. Store veggies in the refrigerator up to 7 days.

Recipe Notes

  • My Amazon shop has more products similar to those used for this recipe and that I recommend to my weight loss clients.
Course Dinner, Lunch, Side
Cuisine American
Keyword cooking, gluten free, healthy, low calorie, roasted, roasting, vegetable, winter
Nutrition facts per serving (1serving)
Calories 105 kcal
Fat 1 g
Saturated Fat 1 g
Cholesterol 0 mg
Sodium 76 mg
Potassium 729 mg
Carbohydrates 24 g
Fiber 8 g
Sugar 8 g
Protein 4 g
Vitamin A 13262 %
Vitamin C 76 %
Calcium 96 %
Iron 2 %

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roasted winter vegetables

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.

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  1. Michele @ Paleo Running Momma says

    November 23, 2015 at 3:30 am

    Definitely a favorite! And I love Rosemary in there since it reminds me of the holidays 🙂

    Reply
    • Megan says

      November 23, 2015 at 7:14 pm

      Yes! Rosemary happens a lot at my house.

      Reply
  2. Susie @ SuzLyfe says

    November 23, 2015 at 5:04 am

    I’m the biggest sucker for rosemary. If rosemary and an oven are involved to make my apartment smell like heaven, I am so there. I’m doing a root and squash side this year with Thanksgiving. I would love to do Brussels in it but my mom will not touch them. She is weird.

    Reply
    • Megan says

      November 23, 2015 at 7:14 pm

      I feel for her. I used to not like them either!

      Reply
  3. Deborah @ Confessions of a Mother Runner says

    November 23, 2015 at 5:40 am

    Roasted veggies are the best! I still haven’t finalized my menu bc I have too many choices from all of you

    Reply
    • Megan says

      November 23, 2015 at 7:15 pm

      Thats my problem as well!

      Reply
  4. Laura @ Mommy Run Fast says

    November 23, 2015 at 8:09 am

    This is exactly the kind of dish I’m hoping appears on our Thanksgiving table! We’re traveling so it’s tough to make something… but maybe I can throw it together when we get there. Beautiful!

    Reply
    • Megan says

      November 23, 2015 at 7:16 pm

      Hey Laura! This would so be an easy one to do. Hope you have fun!

      Reply
  5. Sarah says

    November 23, 2015 at 8:38 am

    These look simply divine!

    Reply
    • Megan says

      November 23, 2015 at 7:16 pm

      Thank you Sarah!

      Reply
  6. Lindsey says

    November 23, 2015 at 8:55 am

    Yum!! Rosemary and vegetabes, delicious combo!!!

    Reply
    • Megan says

      November 23, 2015 at 7:16 pm

      Thanks Lindsey!

      Reply
  7. Jody - Fit at 58 says

    November 23, 2015 at 9:44 am

    Looks amazing!! I hope your taste comes back!!!!!

    Reply
    • Megan says

      November 23, 2015 at 7:16 pm

      Me too!

      Reply
  8. rachel @ athleticavocado says

    November 23, 2015 at 10:49 am

    veggies are just so much better roasted! I can eat them like candy. I love how you used four different spices here! pinned 🙂

    Reply
    • Megan says

      November 23, 2015 at 7:17 pm

      The more the merrier!

      Reply
  9. Morgan @ Morgan Manages Mommyhood says

    November 23, 2015 at 1:04 pm

    There is nothing better than roasted vegetables! These look so pretty!

    Reply
    • Megan says

      November 23, 2015 at 7:19 pm

      Thanks Morgan!

      Reply
  10. Rebecca @ Strength and Sunshine says

    November 23, 2015 at 2:03 pm

    Oregano on roasted veg is one of my favorites! I got my family addicted to oregano that way 😉

    Reply
    • Megan says

      November 23, 2015 at 7:20 pm

      It’s unsuspected right? We only think of it used for Italian food.

      Reply
  11. Dani @ Dani California Cooks says

    November 23, 2015 at 2:23 pm

    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!

    Reply
    • Megan says

      November 23, 2015 at 7:20 pm

      HAHA…same in Phoenix! Some people are in shorts and others bundled up like it’s below zero. Funny stuff!

      Reply
  12. GiGi Eats says

    November 24, 2015 at 12:56 pm

    Ahhh ga ga ga! You know I am soooooo making this THURSDAY! WOOP WOOP!!!

    Reply
    • Megan says

      November 24, 2015 at 1:09 pm

      Get it girl!

      Reply

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Megan is a nutrition practitioner, author of the Low Calorie Cookbook and podcast host of the Dish On Ditching Diets. Megan helps women over 35 lose weight after losing 80 pounds herself. Here you get low calorie recipes for weight loss that balance hormones. Learn more about my weight loss programs HERE!

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