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Roasted Root Vegetables: Submitted by: Darian Carr | Date Added: 14 Feb 2011
Listed in: Vegetables Ingredients

1 pound brussels sprouts, stemmed and outer leaves removed
1 pound carrots or parsnips, peeled and cut into 1 inch pieces
1 red onion, cut into 1 inch pieces
Fresh herbs like thyme, rosemary, sage or parsley
¼ teaspoon cayenne pepper, optional
Salt, pepper and lemon juice, to taste

Cooking Instructions

Preheat oven to 400 degrees. Line a rimmed baking sheet with parchment paper and spray with canola oil spray. Toss vegetables together with 1 teaspoon olive oil, cayenne and herbs and place on parchment. Roast until cooked through, about 30-40 minutes, tossing halfway for even cooking. Season to taste with salt, pepper and lemon juice and serve immediately.

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Roasted Root Vegetables
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