A big platter of roasted vegetables offers everyone’s favourites without the need to cook several dishes.
Roasted winter vegetables
61
PREP TIME
15 min
Makes
12 servings
* PLUS Roasting Time: 25 minutes
Andreas Trauttmansdorff
Ingredients
- 5 bell peppers , preferably a mix of colours
- 4 parsnips , peeled
- 1 large red onion
- 340-g pkg baby carrots
- 1/4 cup olive oil
- 2 tsp honey
- 2 tsp paprika
- 2 tsp dried sage
- 2 tsp oregano leaves
- 1 tsp salt
- pinch black pepper
- 1 green onion , sliced
Instructions
- Arrange oven racks in top and bottom thirds of oven. Preheat oven to 450F (230C). Lightly oil 2 rimmed baking sheets. Cut peppers into quarters. Cut parsnips into thick pieces. Slice red onion into thick wedges. Place in a large bowl with carrots. In a small bowl, stir oil with honey. Drizzle overtop vegetables. Sprinkle with seasonings. Toss until coated. Tumble onto baking sheets, spreading vegetables out in a single layer.
- Roast on top and bottom racks in preheated oven until vegetables start to brown around edges, 25 to 35 minutes. Switch sheets halfway through roasting and stir vegetables. When done, arrange on one or two large platters and sprinkle with green onion.
Nutrition (per serving)
- Calories
- 119,
- Protein
- 1.8 g,
- Carbohydrates
- 18.7 g,
- Fat
- 5 g,
- Fibre
- 3.3 g,
- Sodium
- 208 mg.
