Perfectly Roasted Vegetables

Roasted vegetables, especially roasted beets, cauliflower, Brussels sprouts, and potatoes, are one of my absolute favorite side dishes in 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 from caramelized to burned!

• Preparation Time: 15 mins
• Cooking Time: 45 mins
• Total Time: 60 mins
• Calories: 105 Calories

Ingredients

• 2 tablespoons olive oil
• salt and ground black pepper to taste
• 1 cup cauliflower florets
• 2 cups Brussels sprouts, trimmed
• 1 cup large Yukon Gold potato chunks
• 1 cup large rainbow carrot chunks
• 1 cup cubed red beets
• ½ cup shallot chunks

Recipe Instructions

Step 1

Preheat the oven to 425 degrees F (220 degrees C). Set an oven rack to the second-lowest level in the oven.

Step 2

Fill a bowl with lightly salted water. Place Brussels sprouts in salted water and let sit for about 15 minutes; drain.

Step 3

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.

Step 4

Roast in the preheated oven until caramelized and cooked through, about 45 minutes.