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Roasted Carrots and Brussels Sprouts
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Roasted Roots and Brussels Sprouts

Roasted Roots and Brussels Sprouts perfectly seasoned and caramelized for a flavorful, healthy meal addition.
Course Side Dish
Keyword Turnips, Brussels Sprouts, Parsnips, Garlic Cloves, Carrot, Gluten Free, Carrots, Garlic, Vegetarian, Olive Oil, Salt, Ground Pepper, Vegan, Parsnip
Dietary Need Vegetarian, Vegan, Gluten Free
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