Life

Herb-Roasted Winter Veggies

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

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

Servings
serving

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
  • Cholesterol Content 0 mg
  • 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
  • Trans Fat Content 0 g
  • Unsaturated Fat Content 0 g