Roasted Root Vegetables and Brussels Sprouts

Roasted Veggie Medley 1126201503

Sooooooo colorful!

Here is a colorful side dish with a huge amount of nutritional value!

In food, lots of color means lots of good vitamins and minerals! The more color, the healthier it is for you. Besides that, though, and MORE IMPORTANTLY for a Foodie, is the visual appeal! That’s what this side dish offers: visual appeal with a whole host of nutrition. It’s impressive on the table, too! All of the main elements that go into this dish are cold crop vegetables which are fresh, this time of year, and readily available!

Again, I stress that recipes are merely guides, so if you should want try this one, feel free to get creative with spices and seasonings. The more color, the merrier!

You Will Need….

1/3 cup (or more) extra-virgin olive oil

3 medium carrots, cut into half inch circles or a small bag of baby rainbow carrots (no need to cut these)

1 1/2 Brussels Sprouts, halved

3 medium parsnips, cut into 1 1/2 inch slices

1 cup of red sweet potatoes, cut int 1 1/2 inch slices

2 cups of purple potatoes, cut in half

1 teaspoon of each: oregano, rosemary, thyme and basil (buy fresh if you can)

Salt and pepper to taste


* Preheat oven to 400 degrees F.

1. Line an 11 by 17-inch baking pan with non-stick foil.
2. Place cut up veggies, seasonings and olive oil in a gallon bag or large bowl with a sealing lid and toss well, coating evenly.
3. Spread the coated veggies on your foil-lined baking sheet.
4. Place on middle rack in preheated oven and bake for about 35 to 40 minutes, until nicely roasted.

Note: If the veggies seem too dry during coating, add more oil. Try including Fennel bulb for another layer of flavor and texture.  I like to serve this with a little Asiago cheese sprinkled over the top.

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