Roasted Vegetables
Roasted vegetables are vegetables that have been cooked in an oven at high heat until they become tender, caramelized, and develop a rich, flavorful outer layer.
Ingredients
1 medium red or yellow onion, cut into 1/2 inch wide slivers
2 potatoes (peeled or unpeeled), cut into 3/4 inch cubes
2 medium carrots, cut in half lengthwise and cut into 1 inch pieces
1/2 pound Brussels sprouts, timed and cut in half
1/2 pound broccoli florets
1/2 pound cauliflower florets
10 cherry tomatoes
2 tablespoons extra virgin olive oil or avocado oil
Kosher salt
Thyme
Rosemary
Oregano
Garlic powder
Instructions
- Place all the vegetables into a large bowl.
- Drizzle the olive oil or avocado oil over the top.
- Add the seasonings. Toss and coat the vegetables evenly with the oil and spices.
- Spread vegetables out evenly on a large sheet pan with sides. If the vegetables are crowded use, a second sheet pan. It’s okay for the vegetables to touch, but they should not overlap.
- Roast the vegetables for 20 minutes.
- Remove the sheet pan from the oven and use a large spoon or spatula to stir the vegetables.
- Spread vegetables out again in an even layer and continue to roast until the vegetables are tender and begin to brown, another 25 minutes or so.
- Roasted vegetables are best served right from the oven for the crispiest result.
Notes
Photo credit: ID 101787464© | Jenifoto406 | Dreamstime.com
Find it online: https://simplygreatrecipes.com/roasted-vegetables/
