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
- Preheat the oven to 350 degrees F.
- 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.
- 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.
- 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.