ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Roasted Vegetable Medley

Yield Makes 4 to 6 servings

Ingredients

  • 4 garlic cloves, minced
  • 3 tablespoons white balsamic vinegar
  • 1 teaspoon sugar
  • 1 teaspoon salt
  • 1/2 teaspoon freshly ground pepper
  • 1/3 cup olive oil
  • 1 pound brussels sprouts, quartered
  • 2 cups baby carrots
  • 2 parsnips, cut into 1/2-inch slices
  • 1/2 head cauliflower, cut into florets

How to Make It

  1. Combine first 5 ingredients; whisk in olive oil in a slow, steady stream.

  2. Place brussels sprouts and next 3 ingredients in a lightly greased aluminum foil-lined 15- x 10-inch jellyroll pan. Drizzle with vinegar mixture, tossing to coat.

  3. Bake at 400° for 45 minutes or until vegetables are crisp-tender and lightly browned, stirring every 15 minutes.