How to Roast Vegetables Perfectly

Name: How to Roast Vegetables Perfectly
Total time: 1 hr
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; 0.5 cup shallot chunks; 2 tablespoons olive oil; salt and ground black pepper to taste

Roasted vegetables like beets, cauliflower, Brussels sprouts, and potatoes make a fantastic side dish, especially during winter. While they require some cooking time, the preparation is incredibly simple. The secret lies in placing them low in the oven to achieve optimal caramelization. Avoid moving or flipping them, but monitor closely to prevent burning!

Total time1 hr
Prep time15 mins
Cook time45 mins
Yield6

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Servings

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
0.5 cup shallot chunks
2 tablespoons olive oil
salt and ground black pepper to taste

Instructions

Preheat your oven to 425 degrees F (220 degrees C). Position an oven rack on the second-lowest level.
In a bowl, prepare lightly salted water. Soak the Brussels sprouts in the salted water for approximately 15 minutes, then drain.
Combine potatoes, carrots, cauliflower, beets, shallot, olive oil, salt, and pepper in a bowl. Spread the vegetables in a single layer on a baking sheet.
Roast in the preheated oven for about 45 minutes, or until caramelized and fully cooked.

Nutrition

Calories: 105 kcal
Fat Content: 5 g
Fiber Content: 3 g
Sugar Content: 4 g
Sodium Content: 49 mg
Protein Content: 3 g
Carbohydrate Content: 15 g
Saturated Fat Content: 1 g
Unsaturated Fat Content: 0 g