These roasted vegetables are delicious over rice or pasta. They also make a fabulous addition to frittatas.
2 cups bite-size cauliflower florets, each halved lengthwise
2 cups halved Brussels sprouts
2 medium carrots, cut into sticks
1 medium yam or sweet potato (½ lb.), diced
3 Tbs. garlic-infused olive oil, divided
1 Tbs. chopped fresh rosemary
2 tsp. chopped fresh thyme
2 Tbs. chopped fresh parsley
2 tsp. lemon juice
Grill in a foil packet over high heat for 30 minutes, turning often.
http://www.vegetariantimes.com/recipe/herb-roasted-winter-veggies/
