Enjoy the rich flavors of this Rosemary and Garlic Roasted Vegetable Medley, featuring a mix of carrots, parsnips, Brussels sprouts, and potatoes, all roasted to perfection with garlic, rosemary, and olive oil. This simple yet flavorful side dish complements any main course, adding a deliciously savory touch to your meal. Perfect for holiday feasts or weeknight dinners, this roasted vegetable medley is a must-have on your table.

Prep Time 15

Cook Time 30

Total Time 45

Course Main Course, Side Dish

Cuisine Mediterranean

Servings 4

Calories 200 kcal

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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