Garlic & Rosemary Roasted Harvest Vegetables
Prep time: 20 minutes | Total time: 1 hour
Makes 8-10 servings
2 medium carrots
½ pound Brussels sprouts, halved
5 garlic cloves, sliced
2 medium or 1 large sweet potato
2 medium parsnips
1 medium turnip
1 leek or medium yellow onion
1 Tbsp olive oil
1 Tbsp dry rosemary
1 tsp kosher sea salt
1 tsp black pepper
1. Clean, peel and slice all veggies into halves of rounds. Try to cut vegetables in uniform size. Peel the garlic, then slice it thin.
2. Preheat the oven to 350 degrees F. Line a rimmed baking sheet with aluminum foil or parchment paper. You may need two baking sheets.
3. In a large mixing bowl, combine the veggies, garlic, oil, rosemary, salt and pepper. Make sure all of the vegetables are coated. Pour the veggies onto the lined baking sheet in one layer.
4. Bake for 30-40 minutes until veggies are tender, tossing a few times throughout. Remove from the oven and allow to cool before serving.
Nutrients Per Serving:
Calories: 92, Fats: 2 g, Carbs: 17 g
Fiber: 4 g, Protein: 2 g
Recipe by Shoshana Pritzker, RD, CDN | Photo by Paul Buceta