Brussels and Root Vegetables


No-Fuss Brussels and Root Vegetable Bake

Parsnips, carrots, and garlic sweeten and flavor this healthy side.

Prep Time: 5-10 min.
Cook Time: Approx. 1 hr. 20 min.
Ready In: 1 hr. 30 min.

You Will Need:
5 Lrg. Parsnips, peeled and cut into 1″ pieces
1 Rutabega, peeled and cut into 1″ pieces
3 c. Brussels Sprouts, trimmed and halved
1/2 lb.. White Button Mushrooms, halved
10-12 Cloves Garlic, peeled
1 Tbsp. Fresh Oregano, chopped
1 1/2 c. Baby Carrots
Olive Oil
Ground Black Pepper
Cooking Spray
I used a Medium disposable roasting pan because we had an extra one
left over from Thanksgiving and why do dishes if you’re making a
“no-fuss” meal?
Method:

  • Preheat over to 400 degrees.
  • Spray the inside of your roasting pan with cooking oil.
  • Add parsnips, brussels, rutabega, mushrooms, garlic, carrots,
    herbs and pepper, and toss in olive oil until lightly coated.
  • Cover with tin foil and bake for about 45 minutes, stirring once. If the veggies look dry you may add a little more olive oil.
  • Increase oven temperature to 425 degrees
  • Bake uncovered for about 30 minutes, stirring once.

After everything is fully cooked, dig in!

Serve immediately.

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