Roasted Vegetables
Ingredients
The vegetables
-
2
large
carrots
-
2
medium
parsnips
-
½–1
medium
onion
-
1
medium
red bell pepper
-
1
medium
sweet potato
The seasoning
-
2–3
tablespoons
olive oil
-
generous
pinch
salt
-
generous
pinch
pepper
-
1
tablespoon
fresh thyme, rosemary or sage
Instructions
- Preheat the oven to 400°F.
- Cut the vegetables and onion, and place them in a bowl.
- Drizzle with olive oil and sprinkle with herbs, salt, and pepper, then toss lightly.
- Spread the vegetables on a parchment-lined sheet pan and roast for 15 minutes.
- Toss the vegetables and rotate the pan, then continue roasting until fork-tender, about 10-15 more minutes.
- Transfer to a serving dish and cover to keep warm.
Nutrition Facts (estimated)
Servings
6
Calories
156
Total fat
5g
Total carbohydrates
27.2g
Total protein
2.3g
Sodium
49.7mg
Cholesterol
0mg
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