Roasted Winter Vegetables Recipe

Name: Roasted Winter Vegetables
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 lb parsnip, peeled and cut into 2 inch long sticks, 1/2 inch thick; 1 lb carrot, cut into 2 inch sticks; 1 bunch scallion, trimmed and cut into 1 inch pieces; 2 tablespoons olive oil; 2 teaspoons fresh rosemary; ½ teaspoon salt; ½ teaspoon ground black pepper; 3 cups broccoli florets; 2 cups cauliflower florets; 4 garlic cloves, peeled and thinly sliced; 3 sprigs fresh thyme

Servings: persons

1 lb parsnip, peeled and cut into 2 inch long sticks, 1/2 inch thick
1 lb carrot, cut into 2 inch sticks
1 bunch scallion, trimmed and cut into 1 inch pieces
2 tablespoons olive oil
2 teaspoons fresh rosemary
½ teaspoon salt
½ teaspoon ground black pepper
3 cups broccoli florets
2 cups cauliflower florets
4 garlic cloves, peeled and thinly sliced
3 sprigs fresh thyme

1
Preheat the oven to 500 degrees F. Line a large shallow baking sheet with foil.
2
Combine the parsnips, carrots, cauliflower and scallions on the sheet and drizzle the oil on top.
3
Toss well and spread the vegetables in an even layer.
4
Sprinkle the rosemary, salt and pepper on top.
5
roast the vegetables for 10 minutes.
6
Add the broccoli and garlic.
7
Stir to mix and spead in an even layer.
8
Scatter the thyme onm top and bake another 10 minutes or until the vegetables aretender and golden brown on the edges.

360

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 lb parsnip, peeled and cut into 2 inch long sticks, 1/2 inch thick, 1 lb carrot, cut into 2 inch sticks, 1 bunch scallion, trimmed and cut into 1 inch pieces, 2 tablespoons olive oil, and more.

Yes, Roasted Winter Vegetables falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Roasted Winter Vegetables

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