Roasted Vegetable Medley
roasted vegetable medley
OtherOtherEasy30 minBy Northstar
Ingredients
Servings
4
- 1 tbsp chopped fresh sage leaves or 1 teaspoon dried sage leaves
- 1 garlic clove, finely chopped
- ½ pound Brussels sprouts cut in half
- ½ pound parsnips, peeled and cut into 2-inch pieces
- ¼ pound baby-cut carrots
Instructions
- 1
Preheat oven to 450°F.
- 2
Spray a roasting pan with nonstick cooking spray.
- 3
Chop all the vegetables and stir the seasoning together.
- 4
Toss the vegetables in oil and seasoning.
- 5
On a separate sheet tray roast 2 cups of brussel sprouts with light oil, salt and pepper for 15 minutes.
Tags
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