How to Roast Vegetables
Roasting vegetables brings out a true sweetness and flavor that is sure to please!
Time: 1 hr 45 minutes
Time: 1 hr 45 minutes
Servings 5 servings
Calories 165kcal
Ingredients
- 8 medium purple potatoes (12 small, 8 medium, or 5 large) cut into bite size pieces
- 4 medium beets
- ½ head cauliflower cut up
- 1 bag of Brussel sprouts cut ends and peel outer leaves
- ¼ cup olive oil
- ½ teaspoons salt
- ½ teaspoons pepper
- ½ teaspoons garlic powder
Instructions
- Preheat oven to 400°
- Cut the potatoes and cauliflower, and peel brussel sprouts.
- Cut ends off beets, wrap in foil and place on baking sheet. Drizzle the cut potatoes with ⅛ c. olive oil and place on baking sheet.
- Bake the beets and potatoes for 25 mins.
- To save time, also cook the Brussel sprouts on a separate baking sheet. See instructions below.
- Remove beets from oven, carefully unwrap, and set aside to cool for a few minutes. To easily remove the outer skin from beets, rub with paper towel. *wearing kitchen gloves will save fingers from becoming stained with beet juice.
- Add cauliflower and Brussel sprouts to two separate bowls.
- Toss the Brussel sprouts with ½ of the remaining olive oil.
- Place Brussel sprouts on sheet pan and bake at 400° for 25 minutes.
- While Brussel sprouts are cooking, toss the Cauliflower with remaining olive oil, salt, pepper, and garlic powder.
- After the Brussel sprouts have cooked for 25 mins, add the cauliflower, beets, and potatoes to the sheet pan and bake all vegetables an additional 25 minutes or until fork tender. Adjust spices to taste.
Notes
1 envelope store bought onion soup mix can also be used for seasoning. Add to vegetables before putting in the oven.
Other roasted vegetable suggestions:
- carrots
- asparagus
- broccoli