Roasted Winter Vegetables with Brussels Sprouts

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Roasted Winter Vegetables with Brussels Sprouts
(Serves 4 to 6 people)


  • 1 medium carrot
  • 1 turnip
  • 1 rutabaga
  • 2 medium sweet potatoes
  • ½ lbs Brussels sprouts
  • 1 yellow onion
  • 3 tablespoons extra virgin olive oil
  • 2 sprigs of rosemary
  • 2 sprigs of thyme
  • 1 tablespoon of fresh parsley
  • Salt
  • Black pepper

Kitchen supplies needed:

  • Roasting pan
  • Large mixing bowl
  • Spatula

Heat your oven to 425 degrees.  Place your roasting pan in the oven to get hot. Meanwhile, peel and cut your vegetables into 1 inch cubes. Cut Brussels sprouts in half. Place them in the mixing bowl, and coat with the olive oil. Salt and pepper to taste. Drop vegetables on the hot sheet tray and bake for 40 to 50 minutes. Use your spatula to turn the vegetables about every 10 minutes or until golden brown and tender throughout. While your vegetables are roasting, clean and chop your herbs. Once the vegetables are cooked and you are ready to serve, put the fresh herbs in the mix and stir.  Enjoy!

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