Description
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
- ½ cup shallot chunks
- 2 tablespoons olive oil
- salt and ground black pepper to taste
Instructions
- Preheat the 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. Arrange vegetables in a single layer on a baking sheet.
- Roast in the preheated oven until caramelized and cooked through
- about 45 minutes.
Prep Time: 15 mins
Cook Time: 45 mins
Total Time: 1 hr
Servings: 6