I have been loving making these roasted veggies this winter. This is a great way to get more of those healthy cruciferous veggies into your diet.
Roasting brings out the sweetness of vegetables, and the fresh rosemary complements them perfectly. Of course, I like rosemary on everything!
This is a delicious, easy side dish with any fall or winter dinner.
Simply chop and mix...
Place on baking sheet and roast...
Rosemary Roasted Veggies
- 1 small head cauliflower (or half a large head)
- 2 cups brussels sprouts
- 1 small parsnip
- 2 medium carrots
- 1 red onion
- 7 cloves garlic
- 1 small lemon
- 4 tablespoons extra virgin olive oil
- 2 tablespoons fresh rosemary
- 1 teaspoon sea salt, plus more to taste
1. Break cauliflower into florets and cut each floret into halves.
Trim the ends off the Brussels sprouts and slice in half.
Cut carrots and parsnip into 2-inch sticks and chop the onion into large pieces.
2. Coarsely chop the peeled garlic cloves. Chop rosemary. Juice the lemon.
3. Preheat oven to 450F. Place chopped veggies in large bowl. Add the olive oil, rosemary, and sea salt and stir to combine.
4. Spread vegetables evenly on baking sheet lined with parchment paper (for easier clean up). You can also use a large glass baking dish.
Roast for 30 minutes or until the veggies are tender, turning several times with a wooden spoon during roasting.
5. Transfer veggies to large serving bowl, add the lemon juice and another drizzle of olive oil, and toss to combine.
Enjoy! The leftovers are great the next day.