Easy one pan lemon rosemary roasted vegetables

• Vegan
• Gluten free

• Produce

  • 1/2 lb Brussels sprouts
  • 1 cup Butternut squash
  • 12 Carrots, petite
  • 1/2 Lemon - juiced
  • 2 Purple potatoes, small
  • 1/2 cup Radish
  • 2 tbsp Rosemary, Fresh

• Condiments

  • 2 tsp Maple syrup

• Baking & Spices

  • 1 Sea salt & pepper

• Oils & Vinegars

  • 2 tbsp Olive oil

Found on nutritionalfoodie.com

Description

Ingredients

• ½ pound brussels sprouts trimmed and cut in half
• 2-3 small purple potatoes cut into quarters (or potato of choice)
• 12 petite carrots (or 1 cup chopped carrot of choice)
• 1 cup cubed butternut squash (or sweet potato)
• ½ cup radish (sliced and cut in half)
• 2 Tbsp olive oil
• ½ lemon juiced
• 2 Tbsp fresh chopped rosemary (more for garnish if youd like)
• Sea salt & pepper to taste (I did about ½ tsp of both)
• 2 tsp maple syrup (optional)

Directions

• Preheat oven to 425 degrees. Line a baking sheet with parchment paper.
• Wash & prep all your veggies (you can do this a day ahead of time if you need to)
• Place all your veggies on baking sheet. Drizzle with olive oil, lemon juice and s & p. Using your hands toss everything to coat.
• Scatter rosemary on top.
• Roast for 30-35 minutes (depending on your veggies/oven) or until everything is golden and fork tender.
• Remove from oven. Drizzle maple syrup and toss to combine.
• You can place in a large bowl for presentation or leaving on baking sheet for guests to serve from. Enjoy!