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–+ servings
Roasted root vegetables in a black skillet.
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Roasted Roots and Brussels Sprouts

Course Side Dish
Keyword Brussels Sprouts, Carrot, Carrots, Garlic, Garlic Cloves, Gluten Free, Ground Pepper, Olive Oil, Parsnip, Parsnips, Salt, Turnips, Vegan, Vegetarian
Dietary Need Gluten Free, Vegan, Vegetarian
Cooking Method Oven
Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings 8
Calories 229kcal

Equipment

  • Oven
  • Vegetable Peeler
  • Mixing Bowl

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

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

Calories: 229kcal | Carbohydrates: 31g | Protein: 5g | Fat: 11g | Saturated Fat: 2g | Sodium: 664mg | Potassium: 886mg | Fiber: 10g | Sugar: 10g | Vitamin A: 5738IU | Vitamin C: 100mg | Calcium: 97mg | Iron: 2mg