Ingredients:

  • 1 lb Brussels sprouts, trimmed and halved
  • 1 lb rainbow carrots, peeled and sliced into 2-inch batons
  • 1 lb parsnips, peeled and sliced into 2-inch batons
  • 6 cloves fresh garlic, finely minced
  • 3 tbsp extra virgin olive oil
  • 2 tbsp unsalted butter
  • 1 tbsp fresh thyme leaves
  • 1 tbsp fresh rosemary, finely chopped
  • 1 tsp flaky sea salt
  • 0.5 tsp cracked black pepper

Instructions:

  1. Place a large rimmed baking sheet in the oven and preheat to 425°F (218°C) to ensure a searing surface for the vegetables.
  2. Prepare the vegetables: trim and halve the Brussels sprouts, and peel and cut the carrots and parsnips into uniform 2-inch batons.
  3. In a small saucepan over low heat, gently warm the olive oil, butter, minced garlic, thyme, and rosemary for 3-5 minutes until fragrant but not browned.
  4. Carefully remove the hot baking sheet from the oven. Toss the carrots and parsnips with half of the infused oil (avoiding the garlic bits for now) and roast for 15 minutes.
  5. Add the Brussels sprouts to the baking sheet, tossing to combine, and roast for another 15 minutes.
  6. Drizzle the remaining herb-garlic butter over the vegetables and season with sea salt and black pepper. Roast for a final 10 minutes until edges are crispy and mahogany-colored.