Ingredients
Vegetables
- 2 lb Brussel sprouts
- 3 Beets
- 1 lb Red potatoes
- 1.5 lb Carrots
- 1 Onion
Seasoning
- 0.5 cup Olive oil
- 1 tsp sea salt
- 1 tsp ground black pepper
- 0.5 tsp dried rosemary
- 0.5 tsp dried thyme
Method
Preparation
- Preheat the oven to 400°F.
- Cut the vegetables into large pieces, about 1 inch. If the potatoes or Brussel sprouts are very small, keep them whole. Halve or quarter the red potatoes if necessary. Slice the onion into large sections.
- Trim the Brussel sprouts by removing any browned leaves and cutting off the bottom tip.
- In a large bowl, combine all the prepped vegetables with olive oil, sea salt, black pepper, rosemary, and thyme.
Cooking
- Spread the vegetables equally between two pans.
- Place both pans in the oven and bake for 25 minutes. Stir the vegetables halfway through; they should start to brown.
- Rotate the pans: the one on the upper rack goes to the lower rack and vice versa. Cook for another 20 minutes, or until the veggies are tender and crispy.
Serving
- Garnish with fresh sprigs of rosemary and thyme before serving.
Nutrition
Serving: 1gCalories: 200kcalCarbohydrates: 30gProtein: 4gFat: 8gSaturated Fat: 1gSodium: 400mgFiber: 6gSugar: 5g
Notes
For an extra layer of flavor, consider adding a splash of balsamic vinegar before roasting. If you like your veggies extra crispy, use a convection oven if you have one. Don’t overcrowd the pans; this helps them roast evenly and achieve that delightful brown color. Store any leftovers in an airtight container in the refrigerator for up to three days. Reheat in the oven or microwave before serving.
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