Roasted Veggie Side Dish

roasted veggie side dishroasted veggie side dish

This Roasted Veggie Side Dish recipe takes the bounty of fall and delivers it right to your table. Packed with colorful and nutrient-dense whole foods, this tasty dish is a winner!

Serves: 8


Use Organic if possible

  • 1½ cups peeled and chopped parsnips

  • 1½ cups peeled and chopped carrots

  • ½ cup chopped red onion

  • 1 cup chopped turnips

  • 1 lb. Brussels sprouts trimmed and cut in half

  • 1 cup fresh cranberries

  • 3 Tbsp olive oil

  • 1½ Tbsp fresh rosemary finely chopped

  • 1 tsp sea salt divided

  • 1 Tbsp molasses

  • 2 tsp warm water

  • ½ tsp thyme

  • ½ Tbsp balsamic vinegar

  • ¼ tsp black pepper


  1. Preheat oven to 400 degrees.

  2. Toss the Brussels sprouts with 1 Tablespoon of olive oil, ½ teaspoon sea salt, ½ Tablespoon of rosemary and ¼ teaspoon of black pepper.

  3. Spread them evenly on a baking sheet and cook for 20 minutes, tossing them over half way through.

  4. Next, toss together the remaining vegetables with 2 Tablespoons of olive oil, ½ teaspoon sea salt, thyme and balsamic vinegar and lay evenly on 2 baking sheets.

  5. Cook vegetables for 20 minutes, flip (the best you can) and cook for another 10 minutes.

  6. Add in cranberries to veggies and cook for an additional 8 minutes then remove from oven.

  7. Whisk together the warm water and molasses then combine all the veggies and toss with the molasses mixture.

  8. Serve warm.


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