Ingredients
Vegetables
- 1 lb Carrots, peeled and sliced
- 2 Parsnips, peeled and sliced
- 15 ounces Brussels Sprouts
Herbs and Seasonings
- 1 tablespoon Rosemary
- 1 tablespoon Thyme
- 1 tablespoon Oregano
- 1 teaspoon Basil
- Salt and pepper to taste
Oil
- Avocado oil spray or extra virgin olive oil for coating
Instructions
- Preheat Oven: Preheat your oven to 400°F (200°C) and prepare a large baking sheet by lining it with parchment paper to prevent sticking and ease cleanup.
- Prepare Vegetables: Place the peeled and sliced carrots, parsnips, and whole or halved Brussels sprouts onto the prepared baking sheet, spreading them out evenly.
- Add Oil: Lightly spray the vegetables with avocado oil spray or drizzle with extra virgin olive oil to ensure even roasting and a delicious crisp texture.
- Season: Sprinkle the rosemary, thyme, oregano, basil, salt, and pepper evenly over the vegetables. Toss everything together on the baking sheet to coat the veggies thoroughly with the oil and seasoning.
- Roast: Bake the vegetables in the preheated oven for 35-40 minutes, stirring halfway through the cooking time to promote even browning and roasting on all sides.
- Serve: Remove the roasted winter vegetables from the oven once tender and caramelized. Serve warm as a hearty and flavorful side dish.
Notes
- Use fresh herbs if possible for the best flavor, but dried herbs will work as well.
- You can substitute other winter vegetables like sweet potatoes or turnips if desired.
- For extra crispness, leave space between vegetables on the baking sheet to avoid steaming.
- Adjust seasoning to taste, especially salt and pepper.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
