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!
- 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
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 / Cooking time: 45 mins / Total time: 1 hr
Serving: 6 / Yield: –