This method can be applied to any of your favorite veggies!  Roasting seasonal vegetables gives you a simple and delicious side dish that is the perfect match for any meal.

Recently, I’ve been doing lots of recipe testing for Thanksgiving and I LOVE it! I’ve found the gluten free pie crust recipe I’ll be using (it’s on the back of the Lillabee flour bag but I used a different kind of flour) and I created the pecan pie recipe I’ll be using. (no refined sugar and gluten free!)  I suppose I’ll have to bake another pie so I can take pictures and share the recipe with you 🙂

As for my pumpkin pie, I’m attempting to make it vegan but my first attempt didn’t come out so hot.  It’s rather “gooey” and not the right texture at all! The flavor is great, but texture is KEY when it comes to pumpkin pie. Back to the drawing board with that one!

The recipe I’m sharing with you today isn’t one that I’ve been “testing” over and over again to get JUST right, it’s actually a weekly staple in my house that I am overjoyed to share at the Thanksgiving table.  While I LOVE making and having foods that are unique to the occasion, I think there’s also something special about sharing a recipe you know by heart with the ones you love.

You can swap out the veggies and use your favorites, and the result will still be delicious.  Other vegetables I do this with are broccoli, zucchini, summer squash, green beans, small pieces of butternut squash, and small pieces of sweet potatoes.   Yum!

The rosemary takes the veggie flavor over the top, as it’s flavor is subtle but definitely noticeable.

I love serving these roasted vegetables as a side dish with just about any meal (I’ll be serving them on Thanksgiving!) and prepping up large batches for the week to reheat, toss on salads, or to snack on.  The possibilities with these simple roasted vegetables are endless.

One thing I want to mention is that I toss the chopped veggies and all of the seasonings including the coconut oil into a large plastic bag.  I then seal the bag and shake the veggies so they are evenly coated with the seasonings.  Not only does it evenly coat the vegetable, but it keeps your hands super clean.

I hope you all enjoy this simple recipe!

Simple Rosemary Roasted Brussels Sprouts and Carrots

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• Author: Tara | Treble in the Kitchen
• Total Time: 25 mins
• Yield: 4 cups of vegetables 1x

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Description

This method can be applied to any of your favorite veggies! Roasting seasonal vegetables gives you a simple and delicious side dish that is the perfect match for any meal.

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Ingredients

Scale 1x2x3x

• 2 cups Brussels sprouts, cleaned and cut in half*
• 2 cups carrots, cleaned and chopped into similar size as the Brussels
• 1 Tbsp coconut oil
• 1 tsp sea salt
• 1/2 tsp dried rosemary
• 1/4 tsp black pepper

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Instructions

1. Preheat the oven to 400 degrees F.
2. Cover a rimmed baking sheet with a silicone baking mat, foil or parchment paper.
3. Place all ingredients in a large zip lock bag, and shake to coat the Brussels sprouts and the carrots evenly with the seasonings.
4. Pour the contents of the bag onto the prepared baking sheet.
5. Bake at 400 degrees for 20-25 minutes or until golden brown and slightly crisp on the outside but soft on the inside.

Notes

*2 Brussels sprouts is considered low FODMAP.

Watch portion size while serving if following low FODMAP elimination diet.

This recipe has not been tested for FODMAP content, but ingredients are used in amounts compliant with the Monash University App and guidelines. Please eat the foods that make you feel your best!

• Prep Time: 5 mins
• Cook Time: 20 mins
• Category: low FODMAP, paleo, vegan, vegetarian, grain free, gluten free
• Cuisine: side dish

Question of the Day:

• If you are hosting Thanksgiving, have you started planning your menu!?  What’s on it!?