When the seasons change, change with them! There are too many delicious treats in the fall and winter to miss out on any of them. This is a great, and simple, recipe to enjoy throughout the late fall and into the early winter. Enjoy! (Courtesy of VegetarianTimes.com)
What you need:
2 cups bite-size cauliflower florets, each halved lengthwise
2 cups halved Brussels sprouts
2 medium carrots, cut into sticks
1 medium yam or sweet potato (1/2 lb.), diced
3 Tbs. garlic-infused olive oil, divided
1 Tbs. chopped fresh rosemary
2 tsp. chopped fresh thyme
2 Tbs. chopped fresh parsley
Preheat oven to 450°F.
Place cauliflower, Brussels sprouts, carrots, and yam in large bowl. Add 2 Tbs. oil, rosemary, and thyme, and toss to coat. Season with salt and pepper, if desired.
Scatter vegetables evenly on baking sheet, and roast 20 minutes, turning 2 or 3 times with spatula.
Increase oven temperature to 500°F, and roast vegetables 10 minutes more, or until tender.
Transfer vegetables to large serving bowl, and add parsley, lemon juice, and remaining 1 Tbs. oil. Toss to mix, and serve.