Roasted Vegetables with Fresh Herbs
Yield: 12 servings
4 Medium carrots, peeled and sliced 1/4 inch thick on the diagonal
2 Large parsnips (peeled and sliced 1/4 inch thick on the diagonal
1 Medium head cauliflower cut into 1-inch florets
1 Small butternut squash peeled, seeded and cut into 1-inch dice
1 lb/454g Brussels sprouts, halved
1/2 cup/125mL Olive oil
10 Sage leaves
5 Thyme sprigs
2 Rosemary sprigs, cut into 5cm lengths
Salt and pepper
- Preheat the oven to 425°F.
- Wash peel and cut so all the vegetables are about the same size
- In a large bowl, toss the vegetables with the olive oil, sage, thyme and rosemary and season with salt and pepper.
- Spread the vegetables on 2 large rimmed baking sheets and roast for about 55 minutes, tossing once halfway through, until the vegetables are tender and golden.
Tip: Its ok if you don’t have all the vegetables listed, just add more of the ones you do