nutritional information

Per Serving:

  • Calories: 164
  • Protein: 3 g
  • Total Fat: 11 g
  • Saturated Fat: 1.5 g
  • Carbohydrates: 16 g
  • Cholesterol: 0 mg
  • Sodium: 343 mg
  • Fiber: 5 g
  • Sugar: 6 g
Vegan Gluten-Free

Herb-Roasted Winter Veggies

Herb-Roasted Winter Veggies

Serves 4

30 minutes or fewer

These roasted vegetables are delicious over rice or pasta. They also make a fabulous addition to frittatas.
  • 2 cups bite-size cauliflower florets, each halved lengthwise
  • 2 cups halved Brussels sprouts
  • 2 medium carrots, cut into sticks
  • 1 medium yam or sweet potato (½ lb.), diced
  • 3 Tbs. garlic-infused olive oil, divided
  • 1 Tbs. chopped fresh rosemary
  • 2 tsp. chopped fresh thyme
  • 2 Tbs. chopped fresh parsley
  • 2 tsp. lemon juice

Preheat oven to 450°F. Place cauliflower, Brussels sprouts, carrots, and yam in large bowl. Add 2 Tbs. oil, rosemary, and thyme, and toss to coat. Season with salt and pepper, if desired. Scatter vegetables evenly on baking sheet, and roast 20 minutes, turning 2 or 3 times with spatula. Increase oven temperature to 500°F, and roast vegetables 10 minutes more, or until tender. Transfer vegetables to large serving bowl, and add parsley, lemon juice, and remaining 1 Tbs. oil. Toss to mix, and serve.

January 2009 p.34

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comments

Roasted veggies

Shar - 2013-02-19 09:08:50

This was sooo good! I threw in some broccoli, asparagus, and green beans and just increased the seasoning because I had extra veggies around. As soon as I let them cool out of the oven my family was picking at it as finger foods. I put over soy noodles and definitely lasted well in the fridge! I will make again!

Leila K - 2013-01-05 22:41:49

try this

Brandee - 2012-10-07 15:19:08

This is one of our staples. We throw in additional veggies, especially beets, peppers and onions. Then we take leftovers and toss with pasta for an excellent pasta salad.

Justus - 2011-10-02 08:57:10

So fantastic! I was really surprised that I even liked the brussel sprouts in it ;;) Since usually I am not a fan!!!

Kasia - 2011-01-05 18:05:40

I have roasted veggies many times, and my favorite is to toss the roasted veggies with a combination of Tamari and balsamic vinegar. I also add a little parmesan cheese before I toss. My favorite combination of veggies includes cauliflower, carrots, baby portabella mushrooms, onions, asparagus and zucchini. YUM!

Char - 2010-12-28 20:30:30

This is WONDERFUL! My family devours it! I also use dried herbs instead of fresh and have tinkered with different vegetables and it always turns out delicious. I am planning on serving it for Thanksgiving this year.

chris - 2010-11-20 14:05:25

I've made this so many times and I have added different vegetables and its always so delicious! It's a favorite in our house

Lauren - 2010-02-27 20:34:48

this was awesome, the house smelled awesome while it cooked. super easy, i forgot the lemon at the end but it was still fantastic

bobbi - 2010-02-16 17:40:22

Very good! I used dried herbs and served over brown rice penne pasta with a bit of parmesean cheese - FANTASTIC! Oh, and I didn't need to roast for an additional 10 minutes at 500 degres.

Amy - 2010-01-25 21:00:31

I did this last year and everyone loved it .

Denise - 2009-11-25 21:27:47

This all sounds so fantastic. I can't wait to try it. Thanks...

Bonnie Lockamy - 2011-11-01 23:29:07