Roasted Veggie Side Dish

December 18, 2018 by Gwen Eager EnglishSide Dishes
Roasted Veggie Side Dish

Serves: 8

Use Organic:

  • 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 Tablespoons olive oil
  • 1½ Tablespoons fresh rosemary finely chopped
  • 1 teaspoon sea salt divided
  • 1 Tablespoon molasses
  • 2 teaspoons warm water
  • ½ teaspoon thyme
  • ½ Tablespoon balsamic vinegar
  • ¼ teaspoon black pepper

Directions:

  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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