Ingredients
- 1½ pounds Brussels Sprouts
- 5 Parsnips
- 4 Carrots
- 3 Turnips
- 2 cloves Garlic Smashed
- 6 Tablespoons Olive Oil
- 2 teaspoons Salt
- 1 teaspoon Ground Black Pepper
Equipment
- Oven
- Vegetable Peeler
- Mixing Bowl
Instructions
- Preheat oven to 400°F.
- Chop parsnips, carrots, and turnips.
- Cut off bottoms of the Brussels Sprouts and quarter them. Remove any outer damaged leaves.
- In a bowl, mix vegetables with the olive oil, garlic, salt, and pepper.
- Pour mixture on a sheet pan and roast for 35 to 40 minutes, until crisp on the outside and tender on the inside. Shake the pan from time to time to brown veggies evenly.
- Serve and enjoy!
Nutrition
Nutrition Facts
Roasted Roots and Brussels Sprouts
Amount per Serving
Calories
229
Calories from Fat 99
% Daily Value*
Fat
11
g
17
%
Saturated Fat
2
g
13
%
Sodium
664
mg
29
%
Potassium
886
mg
25
%
Carbohydrates
31
g
10
%
Fiber
10
g
42
%
Sugar
10
g
11
%
Protein
5
g
10
%
Vitamin A
5738
IU
115
%
Vitamin C
100
mg
121
%
Calcium
97
mg
10
%
Iron
2
mg
11
%
* Percent Daily Values are based on a 2000 calorie diet.
Keyword Brussels Sprouts, Carrot, Carrots, Garlic, Garlic Cloves, Gluten Free, Ground Pepper, Olive Oil, Parsnip, Parsnips, Salt, Turnips, Vegan, Vegetarian