Big Platter of Roasted Vegetables

Name: Big Platter of Roasted Vegetables
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 8
Cuisine: Global
Ingredients: 1 small acorn squash cut in half, seeds removed, and cut into 1-inch-wide slices crosswise (14 ounces); 1 small butternut squash, peeled, cut in half, seeds removed, cut into 1-inch wide slices crosswise (18 ounces); 1 bunch carrots, trimmed and peeled (6 carrots or 3 ounces); 1 small heads green cabbage, cut into 8 wedges (18 ounces); 59 milliliters olive oil; 2 parsnips, peeled and cut into chunks (7 ounces); 1 teaspoons freshly ground pepper; 1 medium red onion, cut into sixths lengthwise, skin on; 59 milliliters red wine vinegar; 2 teaspoons to 4 sprigs rosemary; 1 teaspoons sea salt; 2 teaspoons to 4 sprigs thyme

You can never have too many side dish recipes, so give Big Platter of Roasted Vegetables a try. Watching your figure? This gluten free, primal, and whole 30 recipe has 192 calories, 3g of protein, and 7g of fat per serving. This recipe covers 20% of your daily requirements of vitamins and minerals. This recipe serves 8. Head to the store and pick up cabbage, rosemary, sea salt, and a few other things to make it today. From preparation to the plate, this recipe takes around 45 minutes.

Instructions

Preheat oven to 40

Equipment you will use

Oven

Place all vegetables on a 15- x 10-inch jellyroll pan, and drizzle with olive oil and vinegar; toss to coat vegetables evenly.

Ingredients you will need

Vegetable

Olive Oil

Vinegar

Equipment you will use

Frying Pan

Spread in one single layer, and season with herbs, sea salt, and pepper. Roast at 400 for 20 minutes; stir vegetables, and roast another 15 minutes or until soft and edges are light brown.

Ingredients you will need

Vegetable

Sea Salt