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Enjoy the rich flavors of this Rosemary and Garlic Roasted Vegetable Medley, featuring a mix of carrots, parsnips, Brussels sprouts, and potatoes, all roasted to perfection with garlic, rosemary, and olive oil. This simple yet flavorful side dish complements any main course, adding a deliciously savory touch to your meal. Perfect for holiday feasts or weeknight dinners, this roasted vegetable medley is a must-have on your table.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Main Course, Side Dish
Cuisine Mediterranean
Servings 4
Calories 200 kcal

Ingredients
  

  • 4 large carrots peeled and cut into 1-inch pieces
  • 4 parsnips peeled and cut into 1-inch pieces
  • 1 pound Brussels sprouts trimmed and halved
  • 1 pound baby potatoes halved
  • 4 garlic cloves minced
  • 3 tbsp olive oil
  • 2 tbsp fresh rosemary finely chopped
  • Salt and pepper to taste
  • Fresh parsley chopped (for garnish)

Instructions
 

  • Preheat the Oven: Preheat your oven to 425°F (220°C).
  • Prepare the Vegetables: In a large bowl, combine the carrots, parsnips, Brussels sprouts, and baby potatoes.
  • Season the Vegetables: Add the minced garlic, olive oil, and chopped rosemary to the bowl. Season with salt and pepper to taste.
  • Toss the vegetables well to ensure they are evenly coated with the oil and seasonings.
  • Roast the Vegetables: Spread the vegetables in a single layer on a large baking sheet. Ensure they are evenly spaced to allow for proper roasting.
  • Roast in the preheated oven for 25-30 minutes, stirring halfway through, until the vegetables are tender and golden brown.
  • Garnish and Serve: Once the vegetables are roasted to perfection, remove them from the oven and transfer to a serving dish.
  • Garnish with freshly chopped parsley for a burst of color and added freshness.

Notes

Enjoy this delightful Rosemary and Garlic Roasted Vegetable Medley, a versatile side dish that brings a burst of flavor and color to your table.
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