Roasted Vegetables
A simple and versatile roasted vegetables recipe that enhances the natural sweetness of veggies, perfect for any meal.
Ingrédients
Main Ingredients
- 1 pound carrots, chopped Sweet and crunchy, adds vibrant color.
- 1 pound Brussels sprouts, halved Nutty flavor shines when roasted.
- 1 pound sweet potatoes, cubed Earthy and sweet.
- 2 tablespoons olive oil Essential for caramelizing vegetables.
- 1 teaspoon salt Enhances flavors.
- 1 teaspoon black pepper Adds depth to the dish.
- 1 teaspoon garlic powder Infuses the dish with savory flavor.
- 1 teaspoon paprika Offers a smoky undertone.
For Garnish
- to taste fresh herbs like rosemary or thyme Elevate the dish with freshness.
Instructions
Preparation
- Preheat your oven to 425°F (220°C).
- Wash and chop your vegetables into uniform pieces.
Mixing
- In a large mixing bowl, combine the chopped carrots, halved Brussels sprouts, and cubed sweet potatoes.
- Drizzle with olive oil and season with salt, black pepper, garlic powder, and paprika. Toss until evenly coated.
Roasting
- Line a baking sheet with parchment paper (optional) and spread the seasoned vegetables in a single layer.
- Roast in the preheated oven for 25-30 minutes, stirring halfway through for even browning.
- Remove from the oven when tender and golden brown.
Serving
- Let the vegetables cool briefly, then garnish with fresh herbs.
- Serve warm, either immediately or after cooling slightly on a serving dish.
Notes
Store leftovers in an airtight container in the refrigerator for up to 4 days. They can be reheated in the oven for the best texture.