Roasted Vegetable Medley 🥕🌿
👇
You need
Veggies: 2 cups sweet potato cubes, 1 cup carrots sticks, 2 cups halved brussels sprouts
Seasoning:
- 2 tbsp olive oil,
- 1 tsp salt,
- ½ tsp black pepper,
- 1 tsp garlic powder,
- 1 tsp dried rosemary/thyme
Toppings:
- ¼ cup crumbled feta,
- ¼ cup dried cranberries,
- ¼ cup walnuts,
- fresh rosemary sprigs
Do this
Prep: Heat oven to 425°F / 220°C. Cut all veggies same size so they roast evenly.
Toss: Mix sweet potato, carrots, brussels sprouts + oil + salt + pepper + garlic + dried rosemary in a bowl.
Roast: Spread on tray, cut side down for sprouts. Roast 25-30 min till edges are caramelized. Flip once at 15 min.
Finish: Take out, sprinkle feta, cranberries, walnuts. Add fresh rosemary on top.
Tip: Don’t overcrowd the tray = crispy veggies. Use 2 trays if needed.
Serve warm as side dish or over quinoa for a meal.