Perfectly Roasted Vegetables
Description
Roasted beets, cauliflower, potatoes, Brussels sprouts, rainbow carrots, and shallots all feature in this colorful and delicious vegetable side dish.
Ingredients
•
2 cups Brussels sprouts, trimmed
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1 cup large Yukon Gold potato chunks
•
1 cup large rainbow carrot chunks
•
1 cup cauliflower florets
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1 cup cubed red beets
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1/2 cup shallot chunks
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2 tablespoons olive oil
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salt and ground black pepper to taste
Directions
1
Preheat the oven to 425 degrees F (220 degrees C). Set an oven rack to the second-lowest level in the oven.
2
Fill a bowl with lightly salted water. Place Brussels sprouts in salted water and let sit for about 15 minutes; drain.
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.
4
Roast in the preheated oven until caramelized and cooked through, about 45 minutes.