HERB-ROASTED WINTER VEGGIES

HERB-ROASTED WINTER VEGGIES image

Categories Side

Yield 4

Number Of Ingredients 10

Serves 4
2 cups bite-size cauliflower florets, each halved lengthwise
2 cups halved Brussels sprouts
2 medium carrots, cut into sticks
1 medium yam or sweet potato (1/2 lb.), diced
3 Tbs. garlic-infused olive oil, divided
1 Tbs. chopped fresh rosemary
2 tsp. chopped fresh thyme
2 Tbs. chopped fresh parsley
2 tsp. lemon juice

Steps:

Preheat oven to 450°F. Place cauliflower, Brussels sprouts, carrots, and yam in large bowl. Add 2 Tbs. oil, rosemary, and thyme, and toss to coat. Season with salt and pepper, if desired. Scatter vegetables evenly on baking sheet, and roast 20 minutes, turning 2 or 3 times with spatula. Increase oven temperature to 500°F, and roast vegetables 10 minutes more, or until tender. Transfer vegetables to large serving bowl, and add parsley, lemon juice, and remaining 1 Tbs. oil. Toss to mix, and serve.