Saturday, January 10, 2009

Herb Roasted Winter Veggies


2 cups bite size cauliflower florets, halved lengthwise
2 cups halved Brussels sprouts
2 med carrots, cut into sticks
1 med yam or sweet potato, 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 degrees F. lace veggies in large bowl. Add 2 Tbs. oil, rosemary, and thyme, and toss to coat. Season with salt and pepper, if desired. Scatter veggies evenly on baking sheet, and roast 15-20 minutes, turning 2-3 times. Increase oven temp to 500 degrees F and roast veggies 5-10 minutes more, or until tender. Transfer vegetables to large serving bowl, and add parsley, lemon juice, and remaining oil. Toss to mix. Serve over brown rice or whole wheat pasta.

1 comment:

Shelli said...

Delicious - but be sure to turn the vegetables regularly, or they'll burn. Also, your oven times may vary, so keep an eye on it and adjust accordingly.