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roasted-carrots-parsnips-and-brussel

Roasted Carrots Parsnips and Brussels Sprouts

Roasted Carrots Parsnips and Brussels Sprouts are the perfect vegetables to accompany your Christmas dinner! All you need is salt,pepper, herbs and vinegar.
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Course: Side Dish
Keyword: christmas vegetables, roast vegetables, vegetables
Prep Time: 5 minutes
Cook Time: 30 minutes
Servings: 4 people

Ingredients

  • 4-5 carrots
  • 4-5 parsnips
  • 2 cups of Brussels sprouts
  • Salt to taste
  • Pepper to taste
  • 1-2 tsp of thyme
  • 1-2 tbsp of vinegar
  • 3 sprigs of rosemary
  • 3 garlic cloves
  • A splash of vegetable oil

Instructions

  • Preheat oven at 200C/180C fan/gas 6. Then wash and peel 4-5 carrots. Chop the carrots horizontally and set aside.
  • Wash and peel 4-5 parsnips. Then, chop the parsnips horizontally and set aside.
  • Wash 2 cups of Brussels sprouts and slice each one through the center.
  • Add all of the vegetables to a large bowl. Add salt to taste, pepper to taste, 1-2 tsp of thyme, 1-2 tbsp of vinegar, a splash of vegetable oil and mix.
  • Place vegetables on a tray, add 3 rosemary sprigs and 3 garlic cloves then bake for 30 minutes.