Recipe by MalsGTown
"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.'"
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Brussels sprouts, trimmed
large Yukon Gold potato chunks
large rainbow carrot chunks
cubed red beets
salt and ground black pepper to taste
I thought this was a very good recipe! Everyone enjoyed it. To the person who gave it 1 star and said they were burnt to a crisp, it says to keep an eye on it so it doesn't go from caramelized to burnt. Common sense. Every oven is different. They also say to cook until caramelized and cooked through, ABOUT 45 min. Thank you very much for the recipe, will definitely make it again!!
After I roasted at 400F for 28 min, it was drying out, shriveling up and unattractive. Tasted alright, but certainly nothing to go back to. Think I'll try microwaving for 5 min, and then crisping a bit under the broiler. I like the mixture of vegetables !
I add cabbage or Brussels, onions, potatoes, squash yellow and zucchini, green peppers, mushrooms ; I love to use McCormick's Roasted Garlic seasoning and olive oil. I roast this in a throw away pan on the grille. I start with potatoes and cabbage then add other veggies so they don't over cook. Love this for out door cooking.
Just what I have been looking for! An all around roasted vegetable recipe. Ii added a bit of fresh rosemary and garlic just because I could. Great recipe!
I've made variations on this recipe and they are all wonderful. The cook's note is correct, it lends itself to changing up based on what's available and in season. It's also true that you may want to vary the times and temps based on your oven and tastes. I personally like mine pretty caramelized, so I prefer the longer, higher cooking times. Thanks, also, for the tip about soaking the brussel sprouts. That's the change that pushes this to the top for me.
This is wonderful. I changed out a couple of the veggies and also added some sweet potatoes (did not omit the white potatoes). Very good and perfectly baked. Nice texture and nice carmelization.
@ cookin grams - You should have your oven checked out if burnt to a crisp. Also, when baking something like this you should watch carefully toward end of time. This is good. I would advise you to try again.
This is a good basic equation for roasted veggies. I used carrot, beets, zucchini, onion, and brussel sprouts because that's what I had on hand. I roasted at 400 for just over 30 minutes. Simple and delicious.
Yummers! This was my first time roasting vegetables and I am so glad that this recipe was here for the choosing. I used sweet potato, Japanese eggplant, red onions, garlic, brussel sprouts, and asparagus. I cooked it for the 45 minutes, but at 400 degrees. This was delicious. I cannot wait to try it again with other veggies. Thank you.
* Percent Daily Values are based on a 2,000 calorie diet.
Perfectly Roasted Vegetable
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 43
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