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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 150.1
  • Total Fat: 6.0 g
  • Cholesterol: 0.0 mg
  • Sodium: 61.9 mg
  • Total Carbs: 22.9 g
  • Dietary Fiber: 5.7 g
  • Protein: 4.1 g

View full nutritional breakdown of Roasted Winter Vegetables with Rosemary calories by ingredient
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Roasted Winter Vegetables with Rosemary

Submitted by: BTVMADS
Roasted Winter Vegetables with Rosemary

Introduction

A fantastic vegetable dish that deserves to be the spotlight of your meal! Wonderful with a side of quinoa or whole wheat egg noodles and a grilled chicken sausage.

This is also a fantastic addition to your thanksgiving meal Move over marshmallow smothered sweet potatoes -- there's a more healthy, bountiful veggie dish in town!!
A fantastic vegetable dish that deserves to be the spotlight of your meal! Wonderful with a side of quinoa or whole wheat egg noodles and a grilled chicken sausage.

This is also a fantastic addition to your thanksgiving meal Move over marshmallow smothered sweet potatoes -- there's a more healthy, bountiful veggie dish in town!!

Number of Servings: 4

Ingredients

    2 cups cauliflower, broken into bite-size florets
    2 cups halved brussels sprouts
    2 medium carrots, peeled and cut into sticks
    1/2 lb sweet potato, cubed
    1tbsp fresh Rosemary
    2 tsp fresh thyme
    1 lemon's worth of juice, divided
    1.5 tbsp olive oil, divided

Directions

~Preheat the oven to 450 F
~In a large bowl, toss all the prepped veggies, thyme and rosemary in 1 tbsp of olive oil and half the lemon juice.
~Spread the veggies evenly on a large baking sheet (one that has sides!) and roast in the oven for 15 minutes.
~Remove veggies from oven and gently stir. Raise the oven temp. to 500 F
~Place veggies back in oven for 10 minutes.
~Remove from oven and place all the veggies on a serving platter. Drizzle with the rest of the lemon juice and olive oil and serve to your adoring fans!

Number of Servings: 4

Recipe submitted by SparkPeople user BTVMADS.






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