Herb-Roasted Winter Vegetables

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

Instructions:

• 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.

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