Ingredients
- Brussels sprouts – halved
- Carrots – peeled and sliced into sticks
- Butternut squash – peeled, seeded, and cubed
- Parsnips – peeled and sliced into sticks
- Red onions – cut into wedges
- Beets – peeled and cubed
- Sweet potatoes – peeled and cubed
- Cauliflower – cut into florets
- Olive oil – for drizzling
- Salt – to taste
- Black pepper – to taste
- Fresh rosemary – chopped
- Garlic cloves – minced
- Lemon zest – for a fresh touch
Instructions
- Preheat the Oven: Begin by preheating your oven to 400°F (200°C). A hot oven ensures that the vegetables become beautifully caramelized and flavorful.
- Prepare the Vegetables: Start by washing and peeling your vegetables as necessary. Cut them into uniform pieces to ensure even cooking.
- Season the Vegetables: In a large mixing bowl, combine the vegetables with olive oil, salt, pepper, rosemary, and minced garlic. Toss the ingredients until the vegetables are evenly coated.
- Arrange on Baking Sheets: Spread the vegetables in a single layer on one or two baking sheets. Overcrowding will steam the vegetables rather than roast them, so make sure there’s enough space.
- Roast the Vegetables: Place the baking sheets in the preheated oven and roast for 25-30 minutes. Stir the vegetables halfway through the cooking time to ensure even browning.
- Check for Doneness: The vegetables should be tender and slightly caramelized. If needed, roast them for an additional 5-10 minutes.
- Add Lemon Zest: Once roasted, remove the vegetables from the oven and sprinkle lemon zest over them for a fresh, zesty finish.
- Serve: Transfer the roasted vegetables to a large platter and serve warm.
Nutrition
- Serving Size: one normal portion
- Calories: 180
- Sugar: 8g
- Sodium: 150mg
- Fat: 8g
- Saturated Fat: 1g
- Carbohydrates: 25g
- Fiber: 6g
- Protein: 3g
- Cholesterol: 0mg