Roasted Brussels, Parsnips, and Squash
These easy roasted root vegetables are perfect as a side to any meal, on salad, or with an egg atop for a healthy breakfast!
Servings: 6 people
Cost: $5
Ingredients
- 3 large parsnips peeled and sliced into thin rounds or half-rounds
- 1 lb brussels sprouts trimmed and cut in half
- 1 lb butternut squash peeled and cut into cubes
- 1 onion diced
- 2 cloves garlic minced
- 3 tbsp olive oil
- 1 tsp dried Italian herbs
- Salt and pepper to taste
Instructions
- Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper or lightly grease it.
- Peel and slice the parsnips into thin rounds or half-rounds.
- Trim and halve the Brussels sprouts.
- Peel and cube the butternut squash.
- Dice the onion and mince the garlic.
- In a large mixing bowl, combine the parsnips, Brussels sprouts, squash, onion, and garlic.
- Drizzle with olive oil and sprinkle with dried Italian herbs, salt, and pepper. Toss until all vegetables are evenly coated.
- Spread the seasoned vegetables evenly on the prepared baking sheet in a single layer. Avoid overcrowding to ensure proper roasting.
- Roast in the preheated oven for 25–30 minutes, stirring halfway through, until the vegetables are golden brown and tender.
- Transfer the roasted vegetables to a serving dish. Taste and adjust seasoning with additional salt and pepper if needed.
- Serve warm as a side dish or vegetarian main.
Nutrition
Calories: 196kcal | Carbohydrates: 32g | Protein: 5g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Sodium: 31mg | Potassium: 886mg | Fiber: 9g | Sugar: 8g | Vitamin A: 8612IU | Vitamin C: 95mg | Calcium: 107mg | Iron: 2mg
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