This is one of my combinations for Roasted Veggies, but just use what you have. Sometimes I just throw in 2-3 different veggies and it’s still delish!! If you haven’t tried parsnips…DO TRY!! They are amazing! When you are prepping for this recipe, get the family involved. When children are vested in making a meal, they will be more likely to be more open-minded to trying and liking the food they have helped to prepare.
The picture below also includes butternut squash:
Brussels Sprouts (cut in half)
Clove of Garlic
Toss in olive oil, Himalayan salt, pepper
Place in a baking pan and cover with tin foil so the Brussels Sprouts won’t burn
Bake on 420° for 40 minutes