Rosemary Roasted Vegetables
No Thanksgiving dinner would be complete without a delicious vegetable filled side dish like these rosemary roasted vegetables.
Servings: 4 -5
Calories: 182kcal
Ingredients
- 1 butternut squash peeled and chopped into 1/2" pieces
- 1/2 red onion sliced
- 1 large parsnip peeled and sliced in 1/4" wide pieces
- 2 carrots peeled and sliced in 1/4" wide pieces
- 1 large handful brussels sprouts halved
- 3 cloves garlic minced
- 3 tablespoons olive oil 2 tablespoons if making browned butter
- 1 sprig fresh rosemary leaves removed
- Salt to taste
Optional:
- 3 tablespoons butter
Instructions
- Preheat oven to 350 degrees Fahrenheit.
- Chop vegetables and place into a large mixing bowl.
- Add garlic, olive oil, rosemary leaves and salt to vegetables. Toss to coat.
- Spread onto baking sheets in a single layer. (Try not to overcrowd the vegetables.)
- Bake for 50-60 minutes or until vegetables are browned and tender.
- Optional: Melt butter in a small saucepan. Stirring continuously, allow butter to continue to cook until it begins to foam. As soon as the butter begins to turn golden brown and smell caramel-like, remove from the heat and pour into a heat safe bowl. Toss vegetables in brown butter to serve.
- Garnish with fresh rosemary.
Nutrition
Serving: 2/3 Cup | Calories: 182kcal | Carbohydrates: 18g | Protein: 1.8g | Fat: 12g | Saturated Fat: 5g | Sodium: 103mg | Fiber: 3.5g