Roasted Veggie Side Dish by Gwen Eager
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
Ingredients
Use Organic if possible
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1½ cups peeled and chopped parsnips
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1½ cups peeled and chopped carrots
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½ cup chopped red onion
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1 cup chopped turnips
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1 lb. Brussels sprouts trimmed and cut in half
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1 cup fresh cranberries
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3 Tbsp olive oil
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1½ Tbsp fresh rosemary finely chopped
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1 tsp sea salt divided
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1 Tbsp molasses
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2 tsp warm water
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½ tsp thyme
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½ Tbsp balsamic vinegar
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¼ tsp black pepper
Preparation
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Preheat oven to 400 degrees.
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Toss the Brussels sprouts with 1 Tablespoon of olive oil, ½ teaspoon sea salt, ½ Tablespoon of rosemary and ¼ teaspoon of black pepper.
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Spread them evenly on a baking sheet and cook for 20 minutes, tossing them over half way through.
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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.
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Cook vegetables for 20 minutes, flip (the best you can) and cook for another 10 minutes.
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Add in cranberries to veggies and cook for an additional 8 minutes then remove from oven.
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Whisk together the warm water and molasses then combine all the veggies and toss with the molasses mixture.
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Serve warm.
