Sweet Parsley-Glazed Roasted Vegetables



Combination of root vegetables and/or brussel sprouts (I used 1 large turnip, 1 large sweet potato, and 8 brussel sprouts)

1 Tbsp. olive oil

1 large garlic clove, diced

1 Tbsp. diced fresh parsley

1/8 tsp. powdered stevia

1/2 tsp. sea salt

black pepper to taste



  1. Preheat the oven to 350 degrees F.
  2. Scrub and chop the vegetables; you can do large chunks or thinner slices if you want a crispier veggie. However, you'll have to reduce the cooking time for thin slices. Arrange the vegetables on a baking sheet.
  3. In a small bowl, mix the olive oil, garlic, parslep, stevia, and sea salt. Brush over the vegetables, tossing to coat as evenly as possible. Add black pepper to taste.
  4. Bake for approximately an hour, turning the veggies with a spatula about halfway through.

Serves 1 hungry student during finals or 3-4 people as a side dish.

Find the original recipe at The Daily Dietribe.