Roasted Winter Vegetables
A hearty and healthy side dish featuring a medley of winter vegetables roasted to perfection.
Ingredients - Serves 6
- Fresh thyme - 1 tablespoon, chopped
- Fresh rosemary - 1 tablespoon, chopped
- Salt and pepper - To taste
- Olive oil - 2 tablespoons
- Red onion - 1, cut into wedges
- Brussels sprouts - 2 cups, halved
- Parsnips - 3, peeled and cut into chunks
- Carrots - 3, peeled and cut into chunks
Let's Get Started
- Preheat your oven to 400°F (200°C).
- Place the carrots, parsnips, Brussels sprouts, and red onion on a large baking sheet.
- Drizzle the vegetables with olive oil, then season with salt and pepper. Toss to coat.
- Sprinkle the vegetables with the chopped rosemary and thyme.
- Roast in the preheated oven for 35-40 minutes, or until the vegetables are tender and golden brown.
- Serve the roasted winter vegetables warm.
Dietary Info
- Dish Type: Side Dish
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Calories: 150
- Fat: 5g
- Carbs: 25g
- Protein: 3g
- Sodium: 300mg
- Sugar: 6g
