This Rosemary and Garlic Roasted Vegetable Medley combines a mix of carrots, parsnips, Brussels sprouts, and potatoes, all roasted to perfection with garlic, rosemary, and olive oil. It’s a simple yet flavorful side dish that complements any main course.
Ingredients
- 4 large carrots peeled and cut into 1-inch pieces
- 4 parsnips peeled and cut into 1-inch pieces
- 1 pound Brussels sprouts trimmed and halved
- 1 pound baby potatoes halved
- 4 garlic cloves minced
- 3 tbsp olive oil
- 2 tbsp fresh rosemary finely chopped
- Salt and pepper to taste
- Fresh parsley chopped (for garnish)
Instructions
- Preheat the Oven: Preheat your oven to 425°F (220°C).
- Prepare the Vegetables: In a large bowl, combine the carrots, parsnips, Brussels sprouts, and baby potatoes.
- Season the Vegetables: Add the minced garlic, olive oil, and chopped rosemary to the bowl. Season with salt and pepper to taste.
- Toss the vegetables well to ensure they are evenly coated with the oil and seasonings.
- Roast the Vegetables: Spread the vegetables in a single layer on a large baking sheet. Ensure they are evenly spaced to allow for proper roasting.
- Roast in the preheated oven for 25-30 minutes, stirring halfway through, until the vegetables are tender and golden brown.
- Garnish and Serve: Once the vegetables are roasted to perfection, remove them from the oven and transfer to a serving dish.
- Garnish with freshly chopped parsley for a burst of color and added freshness.
Notes
Enjoy this delightful Rosemary and Garlic Roasted Vegetable Medley, a versatile side dish that brings a burst of flavor and color to your table.
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