Lunch: Roasted Vegetables with Fresh Herbs

Ingredients

4 medium carrots (3/4 pound), peeled and sliced 1/4 inch thick on the diagonal
2 large parsnips (1 pound), peeled and sliced 1/4 inch thick on the diagonal
1 medium head cauliflower (2 1/2 pounds), cut into 1-inch florets
1 small butternut squash (2 pounds)—peeled, seeded and cut into 1-inch dice
1 pound brussels sprouts, halved
1/2 cup extra-virgin olive oil
10 sage leaves
5 thyme sprigs
Two 6-inch rosemary sprigs, cut into 2-inch lengths
Kosher salt and freshly ground pepper

Instructions

Preheat the oven to 425 °. In a large bowl, toss the vegetables with the olive oil, sage, thyme and rosemary and season generously with salt and pepper. Spread the vegetables on 2 large rimmed baking sheets and roast for about 55 minutes, tossing once halfway through, until the vegetables are tender and golden. Scrape into a bowl and serve hot or at room temperature.

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