Roasted Vegetable Medley Recipe

Ingredients:

• 2 carrots, peeled and cut into chunks
• 2 parsnips, peeled and cut into chunks
• 1 cup Brussels sprouts, trimmed and halved
• 2 tablespoons olive oil
• 2 cloves garlic, minced
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• Salt and pepper, to taste
• Fresh parsley, chopped (for garnish, optional)

Instructions:

1. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or aluminum foil for easy cleanup.

2. In a large bowl, combine the carrots, parsnips, and Brussels sprouts.

3. Drizzle the olive oil over the vegetables and toss to coat evenly.

4. Add the minced garlic, dried thyme, dried rosemary, salt, and pepper to the bowl. Toss again until the vegetables are evenly seasoned.

5. Spread the seasoned vegetables out in a single layer on the prepared baking sheet.

6. Roast in the preheated oven for 25-30 minutes, or until the vegetables are caramelized and tender, tossing halfway through cooking for even browning.

7. Once roasted to perfection, remove the baking sheet from the oven.

8. Transfer the roasted vegetable medley to a serving dish and garnish with fresh chopped parsley, if desired.

9. Serve hot as a delicious and nutritious side dish or enjoy as a standalone meal!

10. Enjoy the delightful flavors of these caramelized and tender roasted vegetables!