Roasted Fall Vegetables
I bet pumpkin and sweet potatoes got all the
attention on your Thanksgiving table. I pulled
out some lesser loved fall vegetables for a
yummy (and super easy) side dish for leftover
Your body is going to love you for this. . .
Brussel sprouts with vitamin K, folate, and iron.
Cauliflower with phytonutrients and vitamin C.
Parsnips with potassium and fiber.
1/2 pound Brussels Sprouts, halved
1 pound Parsnips, chopped
1 head of Cauliflower, cut into florets
1 tbsp dried Rosemary
1 tsp dried Thyme
1 tsp Black Pepper
1/2 tsp Sea Salt
1/4 cup Extra Virgin Olive Oil
1. Preheat oven to 400 degrees.
2. Toss all ingredients together in large bowl.
3. Spread over foil lined baking pan.
4. Cook for 30 minutes, stirring halfway.
*These veggies do give off a sulfur smell while
cooking even though they taste great. I burned a
sweet smelling candle in the kitchen so family
members wouldn't be put off and not want to give
them a try.