Autumn Roasted Vegetables
Celebrate the season with my Autumn Roasted Vegetables,featuring oven roasted sweet potatoes, parsnips, Brussels sprouts, and apples.
Ingredients
- 1 lb. sweet potatoes chopped into 1" cubes
- 1 lb. Brussels sprouts halved
- 1 lb. parsnips chopped into 1" chunks
- 1 lb. tart apples (I prefer Granny Smith) quartered, then sliced, skin on
- ¼ cup olive oil extra virgin
- 1 tsp. salt
- ½ tsp. black pepper coarsely ground
- 1 tbsp. parsley leaves chopped
Instructions
- Preheat the oven to 375°F.
- In a large mixing bowl, combine sweet potatoes, Brussels sprouts, parsnips, and apples. Add olive oil, salt, and pepper and toss together.
- Spread vegetable mixture in an even layer on 2 large baking sheets. (If you only have 1 baking sheet, that is okay. Just roast in 2 batches).
- Roast vegetables for 30 minutes, tossing with a spatula halfway through cooking time.
- When vegetables are fork tender and caramelized, remove them and let them cool slightly. Add them to a serving bowl and sprinkle parsley on top. Serve and enjoy!
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