Recipe-225-Winter Roasted Vegetables
As the temperatures outside continue to drop, it may seem like winter is a time for warming, comfort foods. But if you’re looking to still enjoy a healthy diet while keeping warm this season, roasting oven-fresh veggies might be an ideal solution! Roasted vegetables are delicious and nutritious — they retain their shape while gaining rich and savory flavors. Plus, since they'll cook in one large pan or baking sheet you won't have to stress over making multiple dishes throughout the week! In this blog post, we’ll guide you through how to make winter roasted vegetables that’ll tantalize your taste buds — all with minimal effort on your part!
¼ cup olive oil
1 tsp salt
1/4 tsp black pepper
3/4 lb. Brussels sprouts, trimmed, halved
3 carrots, chopped
2 onions, quartered
1/2 cup walnuts, toasted
3 tbs balsamic vinegar
1 tsp rosemary, dried
Preheat the oven to 400°F. Line a baking pan with parchment paper. Arrange the Brussels sprouts, carrots and onions on the pan and drizzle with the olive oil and vinegar. Season with salt and pepper and roast for 25 minutes until golden brown.
Remove from the oven, add the walnuts and the rosemary, mix and serve hot.
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