Roasted Autumn Vegetables

Name: Roasted Autumn Vegetables
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 8
Cuisine: Global
Ingredients: 6 mediums large beets, greens trimmed to 1 inch, scrubbed, and dried; 567 grams packages Brussels sprouts, trimmed and halved lengthwise; 2 Tbsps chopped flat-leaf parsley; 3 Tbsps olive oil; 794 grams parsnips, peeled, trimmed and cut into 1/2-inch slices; 8 servings Salt and pepper

You can never have too many side dish recipes, so give Roasted Autumn Vegetables a try. One serving contains 178 calories, 5g of protein, and 6g of fat. This recipe serves 8. This recipe covers 21% of your daily requirements of vitamins and minerals. From preparation to the plate, this recipe takes roughly 45 minutes. Head to the store and pick up salt and pepper, brussels sprouts, olive oil, and a few other things to make it today. It is a good option if you're following a gluten free, primal, and whole 30 diet.

Instructions

Preheat oven to 425F. Wrap beets in heavy-duty foil and seal edges well. Roast for 1 1/2 hours. When cool enough to handle, remove greens, slip off peel and halve crosswise; cut halves into 8 wedges. Toss with 1 tsp. oil and salt and pepper.

Ingredients you will need

Salt And Pepper