Recipe courtesy of First Lady Dr. Jill Biden
Roasted Fall Vegetables
- Level: Easy
- Yield: 6 to 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 226
- Total Fat
- 10
- Saturated Fat
- 1
- Carbohydrates
- 35
- Dietary Fiber
- 10
- Sugar
- 11
- Protein
- 3
- Cholesterol
- 0
- Sodium
- 571
- Total: 40 min
- Active: 10 min
Ingredients
1/4 cup olive oil
4 cloves garlic, peeled
2 bunches rainbow carrots (12 to 14), peeled and cut in half lengthwise
6 parsnips, peeled and cut in half lengthwise, or in thirds if very thick
Kosher salt and freshly ground black pepper
1 tablespoon chopped fresh rosemary
1 tablespoon chopped fresh thyme
Shaved or shredded Parmesan cheese, optional
Directions
- Preheat the oven to 400 degrees F. Line 2 baking sheets with parchment paper.
- Heat the olive oil and garlic in a small saucepan over medium-low heat for 5 minutes until the garlic turns golden. Remove the garlic cloves so only the garlic-infused oil remains.
- Place the carrots and parsnips in a bowl and drizzle with the infused olive oil. Season with salt and pepper, sprinkle over the rosemary and thyme and toss to coat. Place the vegetables on the lined baking sheets in a single layer. Roast until tender and starting to turn golden on the edges, about 30 minutes. Sprinkle with shaved or shredded Parmesan cheese, if desired, before serving hot.
Cook’s Note
Use any in-season, hearty vegetables, such as Brussels sprouts or potatoes.