Roasted Roots Medley with Brussels Sprouts
This vibrant roasted roots medley features sweet carrots, nutty parsnips, and tender Brussels sprouts, drizzled with a zesty balsamic glaze. Perfectly caramelized and bursting with flavor, this dish makes a hearty side that combines the earthy sweetness of root vegetables and the delightful crunch of Brussels sprouts. It's a wholesome, colorful addition to any meal!
ingredients
- 4 medium carrots, peeled and chopped
- 3 medium parsnips, peeled and chopped
- 1 lb Brussels sprouts, trimmed and halved
- 3 tablespoons olive oil
- 2 tablespoons balsamic vinegar
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Salt and pepper, to taste
- Fresh thyme, for garnish
steps
- 1.
Preheat the oven to 425°F (220°C).
- 2.
In a large bowl, combine the carrots, parsnips, and Brussels sprouts.
- 3.
Drizzle olive oil and balsamic vinegar over the vegetables, then sprinkle with garlic powder, onion powder, salt, and pepper. Toss to coat evenly.
- 4.
Spread the vegetable mixture on a large baking sheet in a single layer.
- 5.
Roast in the preheated oven for 25-30 minutes, stirring halfway through, until golden and tender.
- 6.
Remove from the oven and let cool for a few minutes.
- 7.
Garnish with fresh thyme before serving.
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