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5 from 1 vote

Roasted Winter Vegetables

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!
Prep Time20 minutes
Cook Time40 minutes
Total Time1 hour
Course: Dinner, Lunch, Side
Cuisine: American
Diet: Low Calorie
Servings: 6 servings
Author: Megan Olson

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
US Customary - Metric

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

Serving: 1serving | Calories: 105kcal | Carbohydrates: 24g | Protein: 4g | Fat: 1g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 0.1g | Sodium: 76mg | Potassium: 732mg | Fiber: 8g | Sugar: 8g | Vitamin A: 13245IU | Vitamin C: 76mg | Calcium: 96mg | Iron: 2mg