Roasted Winter Vegetables

Name: Roasted Winter Vegetables
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 6
Cuisine: Global
Ingredients: 0 teaspoons black pepper; 227 grams halved brussels sprouts; 454 grams carrots; 1 sprig fresh rosemary (or 1 tsp. dried); 6 smashed and peeled garlic cloves; 1 teaspoons kosher salt; 3 Tbsps olive oil; 454 grams parsnips; 283 grams package frozen pearl onions (thawed)

Need a gluten free, primal, and whole 30 side dish? Roasted Winter Vegetables could be a great recipe to try. This recipe makes 6 servings with 189 calories, 4g of protein, and 8g of fat each. This recipe covers 21% of your daily requirements of vitamins and minerals. A mixture of pearl onions, garlic cloves, kosher salt, and a handful of other ingredients are all it takes to make this recipe so yummy. It can be enjoyed any time, but it is especially good for Winter. From preparation to the plate, this recipe takes around 45 minutes.

Instructions

Preheat oven to 500F. Peel 1 lb. parsnips and 1 lb. carrots; cut into thick sticks. On a large, rimmed baking sheet lined with foil, combine parsnips and carrots with 1 (10 oz.) package frozen pearl onions (thawed), 8 oz. halved brussels sprouts and 6 smashed and peeled garlic cloves. Toss vegetables with leaves of 1 sprig fresh rosemary (or 1 tsp. dried), 3 Tbsp. olive oil, 1/2 tsp. kosher salt and 1/4 tsp. black pepper until coated.

Ingredients you will need

Brussels Sprouts