Alli's Herb-Roasted Winter Veggies

I first stumbled upon this recipe in a holiday issue of Vegetarian Times a few years ago and made it for our family's Christmas Eve dinner.  I love this recipe for a number of reasons.  First, the combination of favorite winter vegetables roasted at a high heat with lemon and some herbs (dried herbs work just as well) results in a delicious and beautiful (I think) dish.  Second, this dish showcases a variety of tastes and nutritional powerhouses.  I make this recipe often, especially as the temperatures drop, and I am never disappointed!  Feel free to ignore the measurements - the important part is coating the veggies with oil and heating them at the high temperatures. 

 

Serves 4

Ingredients:

- 2 c. bite size cauliflower florets, each halved lengthwise

- 2 c. halved Brussels sprouts

- 2 medium carrots, cut into sticks

- 1 medium yam or sweet potato (1/2 lb.), diced

- 3 Tbs. garlic-infused olive oil, divided

- 1 Tbs. chopped fresh rosemary

- 2 tsp. chopped fresh thyme

- 2 Tbs. chopped fresh parsley

- 2 tsp. lemon juice

Instructions:

Preheat oven to 450F.  Place cauliflower, Brussels sprouts, carrots, and yam in large bowl.  Add 2 Tbs. oil, rosemary, and thyme, and toss to coat.  Season with salt and pepper if desired.  Scatter vegetables evenly on baking sheet, and roast 20 minutes, turning 2 or 3 times with spatula.  Increase oven temperature to 500F, and roast vegetables 10 minutes more, or until tender.  Transfer vegetables to large serving bowl, and add parsley, lemon juice, and remaining 1 Tbs. oil.  Toss to mix and serve.