Roasted Mixed Veggies with Sage

Ready to roast

Ready to roast

Roasted veggies are so good and easy. The roasting brings out the sugars and I love the char. Cut the vegetables to about the same size so they cook at the same rate. I came across cabbage sprouts at the Farmer’s Market but Brussels sprouts would be perfect too. Cabbage sprouts are the small heads that grow from where the large head of cabbage was cut. The amounts are very flexible here as are the choice of veggies themselves. Use your imagination and have fun.

Ready to serve

Ready to serve

 

Roasted Mixed Veggies with Sage

1 Rutabaga chopped

1 small butternut squash peeled, seeded and chopped

1-2 carrots sliced

1-2 cabbage sprouts quartered or 10-12 Brussels sprouts halved

1-2 parsnips chopped

1 onion chopped

2 Tablespoons Olive oil

Zest from 1 lemon

6-8 fresh sage leaves minced

1 small bunch of thyme leaves only

Preheat oven to 400 degrees

1.Toss veggies with the olive oil. Spread out in a single layer on a baking sheet. SAlt and pepper generously.

2. Roast for 30-35 minutes.

3. Combine lemon zest, sage and thyme with salt and pepper. Sprinkle over cooked vegetables. Serve.

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