Ingredients
- 2/3 lb. sweet potato, carrot, or winter squash, peeled and cubed
- 2 medium parsnips, cubed
- 1 medium red onion, sliced
- 1 lb. Brussels sprouts, halved
- 1 clove garlic, minced
- 1 1/2 Tbsp olive oil
- 1 Tbsp fresh lemon juice
- 2 tsp za’atar (or 1 tsp dried thyme and 1 tsp oregano, or 2 tsp Italian seasoning)
- Freshly ground black pepper to taste
- Sea salt (optional) to taste
Steps:
1. Preheat oven to 400° F.
2. Place sweet potato, parsnips, red onion, Brussels sprouts, and garlic, on a baking dish or pan in a single layer.
3. Coat with olive oil and lemon juice.
4. Sprinkle with za’atar or other spices, black pepper, and salt (optional).
5. Place on the top rack of the oven, uncovered, and roast for about 35 to 40 minutes, until golden brown and tender, stirring every 15 minutes.
6. Serve immediately.
Per serving: Calories: 109; Total Fat: 3g; Saturated Fat: 0g; Total Carbohydrate: 20g; Sugars: 6g; Dietary Fiber: 4g; Protein: 3g; Sodium: 192 mg; Potassium: 286 mg; Calcium: 40 mg; Vitamin D: 0 mcg; Iron: 1 mg.
(lb=pound; Tbsp=tablespoon(s); tsp=teaspoons; g=grams; mg=milligram(s); mcg=micrograms.)
Photo and adapted recipe courtesy of Sharon Palmer, MSFS, RDN, sharonpalmer.com.
2/3 lb sweet potato, carrot, or winter squash, peeled and cubed
2 medium parsnips, cubed
1 medium red onion, sliced
1 lb Brussels sprouts, halved
1 clove garlic, minced
1½ Tbsp olive oil
1 Tbsp fresh lemon juice
2 tsp za’atar (or 1 tsp dried thyme and 1 tsp oregano, or 2 tsp Italian seasoning)
Freshly ground black pepper to taste
Sea salt (optional) to taste