I love vegetables. Raw, steamed, roasted, fried…I really can’t get enough. So the latest news on the positive effects of fruit and vegetables on lifetime longevity made me happy. A study in BMJ specifically found that vegetables offer more protection than fruit stating “each additional serving of vegetables was linked to a 16% reduction in mortality, compared to 10% for fruits.” Obviously, it’s not rocket science. But it does offer good reason to share this recipe for Roasted Garden Vegetables.
As with all of my recipes, this makes an abundance. It would be the perfect crowd pleaser for Easter brunch. Or you could make it on the weekend and munch on it all week long. It’s a wonderful side-dish. And can be served atop a bed of fresh greens for a hearty, veggie-packed salad.
|Recipe: Roasted Garden Vegetables|| |
- 1 lb. Brussel Sprouts
- 6 Red Potatoes, Cut into bite-sized pieces
- 3 Carrots, Cut in 1" lengths
- 3 Parsnips, Cut in 1" lengths
- 2 Sweet Potatoes, Cut into bite-sized pieces
- 1 Cup Walnuts
- ⅓ Cup Olive Oil
- 1 T Dried Basil
- 1 T Dried Rosemary
- 1 T Dried Thyme
- 1 T Sea Salt
- 1 T Ground Pepper
- Toss all ingredients well.
- Spread onto two cookies sheets for even roasting.
- Bake at 400 degrees for 40 minutes.
Notes: You can add another Tablespoon of salt and pepper, depending on how flavorful/spicy you like your dishes. I use less when feeding this to The Dirties. Taste one of the raw veggies before adding more. Onions, mushrooms, and peppers are also a nice addition to the dish. My Aunt Mary shared this recipe with me several years ago and it was called Brandy’s Holiday Dish. I don’t know who Brandy is, but wanted to give credit where credit is due. So, thanks, Brandy!
Happy, Clean Eating!