Roasted Winter Veggies

I don’t love most roasted vegetables in the winter because they taste too summery – i.e. butternut squash, etc. However, this mix of carrots, red potatoes, and Brussel sprouts was perfect comfort food for a chilly day!

INGREDIENTS

• 1 lb brussel spouts, halved
• 1/2 large red onion, chopped into large pieces
• 6-8 small red potatoes, cut into quarters
• 2 large carrots or 1 bag of baby carrots, chopped hot dog style
• Olive oil
• 1 tbsp oregano and basil spice mix
• a sprinkle of fresh rosemary leaves
• a sprinkle of dried thyme
• ground pepper and sea salt, to taste

STEPS

1. Preheat oven to 400F.
2. Spread the chopped vegetables on a large cookie sheet, avoiding much overlap.
3. Drizzle olive oil over the veggies until fully coated.
4. Mix all of the spices together in a bowl and generously sprinkle them over the veggies.
5. Bake for 30-35 minutes, flipping/shifting the veggies after 15 minutes or so.

Enjoy!