Roasted Winter Veggies and Herbs

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Servings: 4 Prep: 20 min Cook: 30 min AIP Christmas Oven Added about 1 month ago

Ingredients

parchment paper 1 head cauliflower ½ pound Brussels sprouts 2 carrots 1 red onion 1 tablespoon fresh rosemary 1 tablespoon fresh thyme 2 tablespoons fresh parsley 2 tablespoons extra virgin olive oil 2 tablespoons minced garlic ¾ teaspoon sea salt, plus more to taste 1 ½ tablespoons lemon juice

Instructions

1. Preheat oven to 450F. Line a baking sheet with parchment paper or silpat. Break cauliflower into florets and cut each floret into halves. Halve brussels sprouts.

2. Peel and cut carrots into 2 inch sticks . Peel and coarsely chop onion. Chop rosemary, thyme, and parsley.

3. Place chopped veggies in large bowl. Add olive oil, garlic, rosemary, thyme, and salt; toss to coat. Spread vegetables evenly on the baking sheet.

4. Roast for 20 minutes, turning 2-3 times with spatula.

5. Increase oven temperature to 500F and roast 10 minutes more, or until tender.

6. Transfer vegetables to large serving bowl. Add parsley and lemon juice. Toss to mix.