Roasted Vegetables with Fresh Herbs

Dietary Needs:

Dairy Free, Egg Free, Gluten Free, Nut Free, Soy Free, Vegan, Vegetarian

Recipe Author:

Nourish Team

Servings

Total Time to Make

1.5 Hour

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!