Roasted Root Vegetables

Prep time: 10 minutes
Cooking time: 25-35 minutes
Yield: 4-6 servings

Ingredients

1 sweet potato
2 beets
2 parsnips
2 carrots
2 turnips
olive oil
salt and pepper
herbs: rosemary, thyme or sage (fresh if possible)

Directions

1. Preheat oven to 375 degrees.
2. Wash and chop all vegetables into large bite-sized pieces.
3. Place in a large baking dish with sides.
4. Drizzle with olive oil; mix well to coat each vegetable lightly with oil.
5. Sprinkle with salt, pepper and herbs.
6. Bake uncovered for 25-35 minutes until vegetables are tender and golden brown, checking every 10 minutes to stir and make sure veggies are not sticking.

Note: Any combination of vegetables will work. Roasting only one kind of vegetable also makes a nice side dish.

Roasted Brussels Sprouts

 

 

 

 

 

 

 

Prep Time: 30 minutes
Cooking Time: 15 minutes
Yield: 4 servings

Ingredients

1 pound Brussels sprouts
2 tablespoon olive oil
1/4 teaspoon seasalt

Dressing

2 tablespoon minced red onions or shallots
1 teaspoon dijon mustard
1 tablespoon lemon juice
1 tablespoon olive oil
Salt and ground black pepper
1/2 cup toasted pecans, walnuts and/or seeds

Directions

1. Cut off the bottoms of the Brussels sprouts stems and remove any yellow or dry outer leaves. Cut them in half lengthwise and toss with the olive oil and the salt.
2. Place them cut side down on a lightly oiled baking sheet. Bake in a preheated 375ºF (190ºC) oven until just tender and lightly browned on the cut side, 12-15 minutes, depending on the size of the sprouts.
3. Meanwhile make the dressing: In a serving bowl, whisk together red onions or shallots, lemon juice and olive oil. Stir the roasted Brussels sprouts and sprinkle with pepper and some more salt to taste.
4. Just before serving, toss with the toasted nuts and seeds. (I also put some dried cranberries to decorate)