½ lb Brussel sprouts
2 sweet potatoes, peeled and cut into wedges
2 parsnips, peeled and cut into wedges
1 red onion, sliced
3 tbsp olive oil
2 tsp kosher salt
1 tsp black pepper
½ tsp dried sage
1
Line 2 baking sheets with aluminum foil. Spread vegetables evenly over sheets. Drizzle vegetables with olive oil and sprinkle seasoning over top. Toss everything with your hands to combine.
2
Bake in a 375 degree oven for 30-40 minutes or until tender.
Ingredients
½ lb Brussel sprouts
2 sweet potatoes, peeled and cut into wedges
2 parsnips, peeled and cut into wedges
1 red onion, sliced
3 tbsp olive oil
2 tsp kosher salt
1 tsp black pepper
½ tsp dried sage
Directions
1
Line 2 baking sheets with aluminum foil. Spread vegetables evenly over sheets. Drizzle vegetables with olive oil and sprinkle seasoning over top. Toss everything with your hands to combine.
2
Bake in a 375 degree oven for 30-40 minutes or until tender.
