Herb-Roasted Winter Veggies

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These roasted vegetables are delicious over rice or gluten-free pasta.

  • servingServings

Ingredients

  • 2 cups bite-size cauliflower florets, each halved lengthwise
  • 2 cups halved Brussels sprouts
  • 2 medium carrots, cut into sticks
  • 1 medium yam or sweet potato (1/2 lb.), diced
  • 3 Tbs. garlic-infused olive oil, divided
  • 1 Tbs. chopped fresh rosemary
  • 2 tsp. chopped fresh thyme
  • 2 Tbs. chopped fresh parsley
  • 2 tsp. lemon juice

Preparation

Preheat oven to 450°F. Place cauliflower, Brussels sprouts, carrots, and yam in large bowl. Add 2 Tbs. oil, rosemary, and thyme, and toss to coat. Season with salt and pepper, if desired. Scatter vegetables evenly on baking sheet, and roast 20 minutes, turning 2 or 3 times with spatula. Increase oven temperature to 500°F, and roast vegetables 10 minutes more, or until tender. Transfer vegetables to large serving bowl, and add parsley, lemon juice, and remaining 1 Tbs. oil. Toss to mix, and serve.

Nutrition Information

  • Serving Size: Serves 4
  • Calories: 164
  • Carbohydrate Content: 16 g
  • Fat Content: 11 g
  • Fiber Content: 5 g
  • Protein Content: 3 g
  • Saturated Fat Content: 1 g
  • Sodium Content: 343 mg
  • Sugar Content: 6 g