Roasted Winter Vegetables

  • Yield: 4 servings


3medium carrots, peeled, sliced on the bias, 1/2-inch thick
3medium parsnips, peeled, sliced on the bias, 1/2-inch thick
3medium turnips or 1/2 medium rutabaga, diced
2cups Brussels sprouts, bottoms trimmed, outer leaves removed
1tablespoon pure olive oil
4 garlic cloves, minced
1tablespoon lemon juice
1/2teaspoon kosher salt
1/4teaspoon fresh-ground black pepper
1teaspoon minced fresh thyme or 1/2 teaspoon dried
2tablespoons minced fresh parsley


  1. Preheat oven to 375F. Bring a large pot of water to boil over high heat. Add carrots, parsnips and turnips or rutabagas; cook 1 minute; remove vegetables from water and place in a large nonreactive mixing bowl.
  2. Add Brussels sprouts to boiling water and cook 1 minute; drain. Add to other vegetables with all remaining ingredients and combine well.
  3. Place vegetables on a baking sheet with sides sprayed with no-stick cooking spray and roast, uncovered, about 20 minutes or until golden brown and tender.

Nutritional Info *per serving

  • Calories 108
  • Fat 3g
  • Cholesterol 0mg
  • Sodium 255mg
  • Carbohydrate 21g
  • Protein 3g