Roasted Winter Veggies
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 10
Ingredients
4 small parsnips2 medium beets4 sm/med red potatoes4 cups brussels sprouts, trimmed and sliced in half1 very small head cauliflowerfresh rosemary sprigsfresh thyme sprigspure olive oil spray (or use your own spray bottle with olive oil!)
Preheat oven to 400F.
Prepare vegetables by slicing/chopping everything to roughly the same size chunks. Spread out on baking sheet and spray lightly with olive oil - toss to coat. Arrange whole garlic cloves, rosemary, and thyme in different spots in the veggies, then bake for about 20-30 minutes, stirring once or twice, until everything is cooked through.
Number of Servings: 10
Recipe submitted by SparkPeople user PESCETARIAN.
Prepare vegetables by slicing/chopping everything to roughly the same size chunks. Spread out on baking sheet and spray lightly with olive oil - toss to coat. Arrange whole garlic cloves, rosemary, and thyme in different spots in the veggies, then bake for about 20-30 minutes, stirring once or twice, until everything is cooked through.
Number of Servings: 10
Recipe submitted by SparkPeople user PESCETARIAN.
Nutritional Info Amount Per Serving
- Calories: 128.6
- Total Fat: 1.7 g
- Cholesterol: 0.0 mg
- Sodium: 47.7 mg
- Total Carbs: 26.1 g
- Dietary Fiber: 5.4 g
- Protein: 4.0 g
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