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–+ servings
roasted winter vegetables
Elizabeth Finch

Easy Roasted Winter Vegetables

These roasted winter vegetables are delicious, healthy and perfect for those busy weeknights when you need a quick and easy meal on the table.
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Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings: 6
Course: Side Dish
Cuisine: American
Calories: 117
Ingredients Method Nutrition

Ingredients
  

  • 1 large red onion, cut into 1 inch wedges
  • 1 lb brussels sprouts, ends trimmed and halved
  • 2 parsnips, scrubbed and cut into 1 inch chunks
  • 1 large sweet potato, scrubbed and cut into 1 inch chunks
  • 1/2 tsp sea salt
  • 1/2 tsp garlic powder
  • black pepper to taste

Method
 

  1. Preheat the oven to 400 degrees.
  2. Cover a large baking sheet with parchment paper. Add all the vegetables to the baking sheet, and sprinkle with sea salt, garlic powder and black pepper.
  3. Roast for about 20 minutes. Remove from the oven and toss the vegetables around with a wooden spoon to ensure they're roasting evenly. Place the baking sheet back into the oven and roast for another 15 minutes.
  4. Remove from the oven and use immediately, or if storing to use later, allow to cool completely on the baking sheet before moving them to a food storage container. These will keep covered in the refrigerator for about five days.

Nutrition

Calories: 117kcalCarbohydrates: 27gProtein: 4gFiber: 7gSugar: 7.5g

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