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| Perfectly Roasted Vegetable |
"Roasted vegetables are one of my absolute favorite side dishes, especially in the winter. They take a while to cook, but overall are an extremely easy dish to prepare. I've found that the key is to place them low in the oven so that you get a good caramelized side. Don't move or flip them, but keep an eye on them so that you don't go past 'caramelized' to 'burned.'"
Ingredients :
- 2 cups Brussels sprouts, trimmed
- 1 cup large Yukon Gold potato chunks
- 1 cup large rainbow carrot chunks
- 1 cup cauliflower florets
- 1 cup cubed red beets
- 1/2 cup shallot chunks
- 2 tablespoons olive oil
- salt and ground black pepper to taste
Instructions :
| Prep : 15M | Cook : 6M | Ready in : 1H |
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- Preheat oven to 425 degrees F (220 degrees C). Set an oven rack to the second-lowest level in the oven.
- Fill a bowl with lightly salted water. Place Brussels sprouts in salted water and let sit for about 15 minutes; drain.
- Stir potatoes, carrots, cauliflower, beets, shallot, olive oil, salt, and pepper together in a bowl. Pour vegetables in a single layer onto a baking sheet.
- Roast in the preheated oven until caramelized and cooked through, about 45 minutes.
Notes :
- Measurements of veggies don't really matter, just use what you have and what you want. Other vegetables can be substituted for those above. Regular carrots, yellow or pearl onions, any kind of potato, including yams or sweet potatoes, any kind of beet, asparagus, etc., are all good options.
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