Roasted Root Vegetable Medley with Brussels Sprouts
Created by Charlie RomeroAt Charlies Table
atcharliestable.com
Serves: 8 – 10
Course: Vegetarian/Vegan Entrees
Diet: Vegan
Season(s): Fall, Winter
Ingredients
- 1 medium butternut squash, diced
- 1 bunch beets, diced
- 2 pounds potatoes, diced (Fingerlings or red-skins)
- 1 bunch carrots, diced
- 1 pound parsnips, diced
- 1 pound brussels sprouts, trimmed and halved
- olive oil
- salt and freshly ground pepper
- 1 tablespoon fresh parsley, chopped
- 1 tablespoon fresh sage, chopped
- 1 tablespoon fresh thyme, chopped
Instructions
Preheat oven to 375 degrees. On a baking sheet lined with parchment paper, mix all the root vegetables together with olive oil, salt, and pepper. Place sheet pan in oven for about 20 minutes, until the vegetables are soft and caramelized. Season brussel sprouts with olive oil, salt, and pepper. Remove the vegetables from the oven and give them a toss. Scatter brussel sprouts on top of the vegetables and placeĀ them back into the oven until all the vegetables are tender and caramelized. Remove vegetables from the oven and add the chopped herbs. Give it a toss and re-season if necessary. Place onto serving platter.
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