This is not an exact recipe. The type and amount of vegetables can be varied depending on your preference. Plan to have 1-2 cups vegetables for each person. Roast extra and combine with leftover rice or quinoa for lunch the next day.

 

Ingredients

·      ~ 4 cups root vegetables such as: carrots, sweet potatoes, potatoes, parsnips, peeled and cut into sticks or bite- sized chunks

·      1 medium onion, peeled and quartered

·      1 cup brussel sprouts, cut in half

·      4 cloves garlic, peeled

·      1-2 tbsp Extra Virgin Olive Oil

·      Freshly ground pepper and salt

 

Preparation

1.    Preheat the oven to 400.

2.    Throw all of the veggies (except Brussels sprouts) in a bowl and toss with a olive oil.

3.    Sprinkle with pepper and salt to taste.

4.    Spread vegetables out onto a roasting pan or cookie sheet. To prevent sticking you can use parchment paper.

5.    Stir every 10 minutes. Add the Brussels sprouts after about 20 minutes. Roast for about 45 – 50 minutes. Vegetables are done when they can be pierced with a fork.

 

Cook’s Tip

Add a few sprigs of rosemary or thyme or a little cumin and red pepper flakes. 

 

Recipe and photo by: Edie Shaw-Ewald, RD