Sheet Pan Vegetables Sprouts
1 Lb. Brussels Sprouts Halved
8 Ounces Baby Carrots
3 Parsnips Chopped
1 Small Red Onion, Peeled And Cut Into 8 Wedges
3 Teaspoons Greek or Tuscan Spice
1 Teaspoon Kosher Salt
1 Teaspoon Black Pepper
1 Teaspoon Garlic Powder
1 Lemon, Halved
2 Tablespoon Chopped Flat Leaf Parsley
4 Tablespoons Olive Oil
Place a large baking pan in oven. Preheat oven to 450°F.
Toss everything…carrots, Brussels sprouts, onion with oil, salt, and pepper, Tuscan spice, olive oil in a large zip lock bag. Shake until all vegetables are coated with spices and oil. Then Arrange vegetable mixture on preheated pan in a single layer. Bake in preheated oven until just tender, about 30 minutes.
Preheat broiler to high. Broil until vegetables are slightly caramelized, 5 to 6 minutes. Remove pan from oven. Squeeze lemon over pan and sprinkle with parsley.