i picked up some beets, butternut squash, brussels sprout and parsnip in preparation for thanksgiving dinner but hadn’t really decided on a recipe yet. then i read my cousin’s social media post and saw that she had a recipe for roasted vegetables that had all of the ingredients i picked up and others i already had at home! so thx cuz for helping me find this recipe!
this recipe only required a small tweak for little one’s allergies. it was also easy for k to help prepare this dish: pour, whisk, mix, insert and spread. best part was that k loved eating it, asking to have more and more. this vegetarian dish was a win! win! win!
cooking tools
- baking sheet
- aluminum foil
- grater
ingredients
vegetables
- 1 pound beets, cut in ½” cubes
- 1 pound brussels sprout, cut in half
- 1 pound butternut squash, cut in ½” cubes
- 1 pound parsnip, cut in ½” cubes
- 8 ounce potatoes, cut in ½” cubes
- ½ lemon, sliced
dressing
- ½ lemon:
– zest
– 1 Tablespoon juice - 2 Tablespoons minced chives
- 1 cup parsley
- 3 Tablespoons olive oil
- ½ teaspoon salt
- ½ teaspoon pepper
preparation
preheat oven to 450°F.
chop all vegetables to same size cubes, except for brussels sprouts which should be halved and ½ lemon which should be thinly sliced.
in a large mixing bowl, whisk dressing ingredients together and then add all vegetables except for the lemon slices.
transfer the flavored vegetables to a sheet pan lined with aluminum foil. place lemon slices in the vegetables in various parts of the sheet pan.
bake for 25 minutes. remove and stir with a spatula. then bake for another 10 minutes. remove from oven (keeping a safe distance from plastic ware as the pan will be very hot and may melt plastic ware). serve.
resource: Lemon-Herb Sheet Pan Roasted Vegetables from Cooking Light
