Saturday, November 20, 2010

Oven Roasted Vegetables

Oven Roasted Vegetables
8 Servings

¼ cup olive oil
½ teaspoon sea salt
¼ teaspoon crushed red peppers
½ teaspoon onion powder
½ teaspoon garlic powder
½ teaspoon thyme, dried
1/4 cup fresh parsley, chopped
1 tablespoon garlic, minced
3 medium parsnips, peeled and quartered
3 medium carrots, peeled and quartered
8 small red potatoes, halved if large
3 small white turnips, quartered
3 small yellow turnips, quartered
3 small sweet potatoes, quartered
6 cloves garlic, peeled
8 Brussels sprouts, trimmed and halved

Preheat oven to 350 degrees.
In a large bowl, add the olive oil, dry seasonings, fresh parsley and garlic and whisk until ingredients are combined.  Toss all vegetables in oil mixture until each piece is well coated.  Place vegetable on 2 sheet pans wiped lightly with oil and roast in oven 45 minutes.
Note:  If you want your vegetables browned, do not crowd them on the pan.  Leave space between them in order to allow browning. 

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