Lemon Roasted Brussel Sprouts Carrots and Parsnips

Lemon Roasted Brussel Sprouts Carrots and Parsnips

Lemon Roasted Brussel Sprouts Carrots and Parsnips

Lemon Roasted Brussel Sprouts Carrots and Parsnips
This is a simple vegetable roast that makes a perfect side to your holiday turkey or roasted meat of choice! My Lemon Roasted Brussel Sprouts, Carrots and Parsnips is also a nutrition rich vegetarian entrée served over basmati rice! My Lemon Roasted Brussel Sprouts, Carrots and Parsnips is simple and quick to  prepare and very delicious! 

2 lbs organic brussel sprouts, keep whole, cut in half only the large ones

3 tablespoons organic sesame oil(Eden is good)

Salt and pepper to taste

Red pepper flakes

Lemon zest of one lemon, reserve the juice

2 lbs baby organic carrots or sliced large ones

3 organic parsnips, peeled and sliced

3 tablespoons extra virgin olive oil 

Salt and pepper to taste

1-2 teaspoons dried thyme leaves

1/4 cup pineapple vinegar( Rancho Gordo is good)reserved

Use two separate baking sheets

Preheat oven to 400-425 degrees Fahrenheit 

In a large bowl mix the first five ingredients, transfer to baking sheet

Do the same for the next 6 ingredients, transfer to second baking sheet

Put the sheet pan with the brussel sprouts on the bottom rack

The sheet pan with the carrots and parsnips just above it

Bake for 35-40 minutes until sprouts are brown and cooked inside and carrots edges are browned. You may need to shake the pans or flip the vegetables once and you may want to alternate their positions in the oven.

Remove from oven, transfer hot vegetables to a baking dish 

Pour in the lemon juice and vinegar and gently mix, adjust salt and pepper if needed. Serve with roasted meat of choice or on a bed of basmati rice as a stand alone vegetarian meal! Enjoy

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