Rosemary Roasted Brussels Sprouts, Parsnips, and Carrots
Rosemary roasted Brussels sprouts, parsnips, and carrots are a super easy and simple healthy side dish for your holiday dinners!
Servings: 12 servings
Calories: 161kcal
Ingredients
- 8 carrots peeled, and cut into diagonal slices
- 3 large parsnips peeled and cut into bite-sized pieces
- 2 pounds Brussels sprouts trimmed and halved
- 6 cloves garlic peeled and smashed
- ½ cup olive oil
- 1 tablespoon rosemary leaves
- Salt and pepper to taste
Instructions
- Preheat oven to 425°F.
- Combine the carrots and parsnips in a saucepan, cover with water. Bring to a boil, and simmer until the veggies are just tender (but still crunchy). Drain. Alternatively, you can place the carrots and parsnips in a microwave-safe bowl with ¼ cup water and microwave for 7-8 minutes until the veggies are tender.
- Combine the carrots, parsnips, Brussels sprouts, and garlic cloves in a large bowl, add olive oil, rosemary, salt and pepper, and toss to coat. Spread veggies in one layer on a large baking sheet (you might need two, you don't want to crowd them or they'll steam instead of roast). Roast in preheated oven for 35-40 minutes, stirring a few times, until the veggies are tender and brown. Taste, and add more salt if necessary before serving.
Nutrition
Serving: 1serving | Calories: 161kcal | Carbohydrates: 18g | Protein: 4g | Fat: 9g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Sodium: 51mg | Potassium: 577mg | Fiber: 6g | Sugar: 5g | Vitamin A: 7369IU | Vitamin C: 74mg | Calcium: 64mg | Iron: 2mg
