Roasted Veggies

Vegetables

• 1 lb Brussels sprouts, trimmed and halved

• 3 medium carrots, peeled and sliced on the bias

• 2 medium sweet potatoes, peeled and diced into 1-inch cubes

• 2 parsnips, peeled and sliced into ½-inch pieces

Seasoning & Oil

• 3–4 tbsp olive oil

• 1 ½ tsp kosher salt

• ½ tsp black pepper

• 1 tsp garlic powder

• 1 tsp smoked paprika (or regular paprika)

• 1 tbsp fresh thyme leaves (or 1 tsp dried)

• 1 tbsp fresh rosemary, chopped (or 1 ½ tsp dried)

Optional Add-Ons 

• 2 tbsp maple syrup OR honey for a glaze

• ½ cup toasted pecans or walnuts

• ½ cup dried cranberries

• Zest of 1 orange

Instructions

1. Preheat your oven to 425°F.

2. Prep the veggies so they are roughly equal in size.
   (Brussels halved, sweet potatoes cubed, carrots/parsnips sliced.)

3. Season:
   In a large bowl toss vegetables with olive oil, salt, pepper, garlic powder, paprika, thyme, and rosemary.
   If using maple or honey glaze, add it here.

4. Spread on 1–2 baking sheets in a single layer.
   Overcrowding leads to steaming, not roasting!

5. Roast 35–45 minutes, stirring once halfway through.
   Veggies should be deeply golden and tender.

6. Finish & Serve:

   • Add toasted nuts and dried cranberries

   • Add orange zest for brightness

   • Adjust salt if needed