Roasted Winter Vegetables
Elevate your vegetable side dish for the holidays with minimal effort and make these simple roasted winter vegetables.
Servings: 6 servings
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 warm!
Notes
- Halfway through the cook time, use a spatula to stir and toss the vegetables so they cook evenly.
- Don’t overcrowd the pan or the vegetables won’t cook evenly or crisp properly.
- If your oven runs at a lower temperature, trying upping the temperature by 10-15 degrees so the vegetables crisp while cooking.
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