You are here: Home » Recipes » Roasted Winter Vegetables Roasted Winter Vegetables Recipe by Relish Contributor Yield 4 servings Try these super low-fat vegetables as a side dish or serve them over basmati rice or on noodles for an entree. PrintEmail Ingredients 3 medium carrots, peeled, sliced on the bias, 1/2-inch thick3 medium parsnips, peeled, sliced on the bias, 1/2-inch thick3 medium turnips or 1/2 medium rutabaga, diced2 cups Brussels sprouts, bottoms trimmed, outer leaves removed1 tablespoon pure olive oil4 garlic cloves, minced1 tablespoon lemon juice1/2 teaspoon kosher salt1/4 teaspoon fresh-ground black pepper1 teaspoon minced fresh thyme or 1/2 teaspoon dried2 tablespoons minced fresh parsley Instructions 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. Add Brussels sprouts to boiling water and cook 1 minute; drain. Add to other vegetables with all remaining ingredients and combine well. 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.