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!
Servings: 6 servings
Calories: 105kcal
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!
- Store veggies in the refrigerator up to 7 days.
Notes
- My Amazon shop has more products similar to those used for this recipe and that I recommend to my weight loss clients.
Nutrition
Serving: 1serving | Calories: 105kcal | Carbohydrates: 24g | Protein: 4g | Fat: 1g | Saturated Fat: 1g | Sodium: 76mg | Potassium: 729mg | Fiber: 8g | Sugar: 8g | Vitamin A: 13262IU | Vitamin C: 76mg | Calcium: 96mg | Iron: 2mg