Roasted Vegetables with Fresh Herbs
Yield: 12 servings
Ingredients
4 Medium carrots, peeled and sliced ¼” thick on the diagonal
2 Large parsnips, peeled and sliced ¼ inch thick on the diagonal
1 Medium head cauliflower cut into 1” florets
1 Small butternut squash peeled, seeded and cut into 1” pieces
1 lb (454 g) Brussels sprouts, halved
½ Cup (125 mL) Oil
10 Sage leaves
5 Thyme sprigs
2 Rosemary sprigs, cut into 5cm lengths
Salt and pepper to taste
Directions
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 oil, sage, thyme and rosemary, and season with salt and pepper to taste.
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: If you don’t have all the vegetables listed, add more of the ones you do!
