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slow-roasted-winter-vegetables-recipe

Slow Roasted Winter Vegetables Recipe

A simple and hearty vegan dish perfect for the winter months.
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Preparation Time: 15 minutes
Cook Time: 1 hour
Total Time: 1 hour 15 minutes
Course: Main Course
Cuisine: American
Servings: 4 servings
Calories: 200 kcal

Ingredients 

Main Ingredients

  • 2 cups Carrots, chopped
  • 2 cups Parsnips, chopped
  • 2 cups Brussels sprouts, halved
  • 1 cup Red onion, sliced
  • 2 tablespoon Olive oil
  • 1 teaspoon Salt
  • 1 teaspoon Black pepper
  • 1 teaspoon Dried thyme

Instructions 

  1. Preheat your oven to 400°F (200°C).
  2. Line a baking sheet with parchment paper.
  3. In a mixing bowl, combine all the vegetables.
  4. Drizzle with olive oil, and sprinkle with salt, pepper, and thyme. Toss to coat.
  5. Spread the vegetables evenly on the baking sheet.
  6. Roast in the oven for 60 minutes, stirring halfway through, until the vegetables are tender and golden brown.
  7. Serve hot and enjoy!

Nutritional Value

Calories: 200kcal | Carbohydrates: 30g | Protein: 4g | Fat: 8g | Saturated Fat: 1g | Sodium: 400mg | Potassium: 800mg | Fiber: 8g | Sugar: 10g | Vitamin A: 10000IU | Vitamin C: 60mg | Calcium: 80mg | Iron: 2mg

Keywords

Vegan, Vegetables, Winter
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