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

1. Preheat the oven to 425°F.

2. Wash peel and cut so all the vegetables are about the same size

3. In a large bowl, toss the vegetables with oil, sage, thyme and rosemary, and season with salt and pepper to taste.

4. 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!

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