Easy Roasted Winter Vegetables
These roasted winter vegetables are delicious, healthy and perfect for those busy weeknights when you need a quick and easy meal on the table.
Ingredients
- 1 large red onion, cut into 1 inch wedges
- 1 lb brussels sprouts, ends trimmed and halved
- 2 parsnips, scrubbed and cut into 1 inch chunks
- 1 large sweet potato, scrubbed and cut into 1 inch chunks
- 1/2 tsp sea salt
- 1/2 tsp garlic powder
- black pepper to taste
Instructions
- Preheat the oven to 400 degrees.
- Cover a large baking sheet with parchment paper. Add all the vegetables to the baking sheet, and sprinkle with sea salt, garlic powder and black pepper.
- Roast for about 20 minutes. Remove from the oven and toss the vegetables around with a wooden spoon to ensure they're roasting evenly. Place the baking sheet back into the oven and roast for another 15 minutes.
- Remove from the oven and use immediately, or if storing to use later, allow to cool completely on the baking sheet before moving them to a food storage container. These will keep covered in the refrigerator for about five days.