Rosemary Roasted Vegetables

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This time of year gives us many opportunities to enjoy our favorite foods. There are traditional events such as Thanksgiving and Christmas, and there are those less traditional gatherings like Friendsgiving and Christmas cookie exchanges.

Often times we notice that the dishes at parties feature mostly proteins and starches, but very few contain vegetables. That’s why we always recommend bringing a vegetable dish to add some color to the spread! 

During this season, we encourage you to eat your favorite holiday dishes, but also not to forget about the water, fiber, and micro-nutrients you get from having vegetables too. Have a vegetable alongside your favorite sweet potato casserole or mac and cheese adds some more color and nutrition to your plate! Check out this easy to make vegetable dish perfect for your next holiday party.

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Rosemary Roasted Vegetables

Cook Time: 34-45 minutes

Servings: 8-10

Ingredients:

  • 1 ½ Cups Brussels sprouts, halved
  • 1 pound carrots, peeled and chopped
  • 1 pound parsnips, peeled and chopped
  • 2 Tablespoons fresh rosemary, chopped
  • 1 Tablespoon garlic, minced
  • 2 Tablespoons avocado oil
  • ¼ Teaspoon each of salt and pepper
  • ¼ Teaspoon each of pepper

Directions:

  1. Preheat the oven to 375 ℉ 
  2. Mix together the Brussels sprouts, carrots, and parsnips in a large bowl
  3. Add the rosemary, garlic, avocado oil, salt, and pepper and toss to coat.
  4. Spread out the vegetable mixture onto a large sheet pan. Place in the oven and bake for 35-45 minutes until golden brown (recommend stirring every 15 minutes)
  5. Remove from oven and enjoy!

If you make our Roasted Rosemary Vegeatbles, let us know! Share your creation on Instagram and tag @britanyjonesrd for a chance to be featured on our stories.

-Recipe and photography by Gabriella Childers, Brittany Jones Nutrition Group Intern