Roasted Winter Vegetables with Rosemary
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
2 cups cauliflower, broken into bite-size florets2 cups halved brussels sprouts2 medium carrots, peeled and cut into sticks1/2 lb sweet potato, cubed1tbsp fresh Rosemary2 tsp fresh thyme1 lemon's worth of juice, divided1.5 tbsp olive oil, divided
~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.
~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.
Nutritional Info 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