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Perfectly Roasted Vegetable

Rated as 4.58 out of 5 Stars
0

"Roasted vegetables are one of my absolute favorite side dishes, especially in the 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 past 'caramelized' to 'burned.'"
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Ingredients

1 h servings 105
Original recipe yields 6 servings

Directions

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  1. Preheat 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. Pour vegetables in a single layer onto a baking sheet.
  4. Roast in the preheated oven until caramelized and cooked through, about 45 minutes.

Footnotes

  • Cook's Note:
  • Measurements of veggies don't really matter, just use what you have and what you want. Other vegetables can be substituted for those above. Regular carrots, yellow or pearl onions, any kind of potato, including yams or sweet potatoes, any kind of beet, asparagus, etc., are all good options.

Nutrition Facts


Per Serving: 105 calories; 4.7 14.7 2.8 0 49 Full nutrition

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Reviews

Read all reviews 18
  1. 19 Ratings

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    Rated as 5 out of 5 Stars
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    Rated as 4 out of 5 Stars
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    Rated as 1 out of 5 Stars
Most helpful positive review

I thought this was a very good recipe! Everyone enjoyed it. To the person who gave it 1 star and said they were burnt to a crisp, it says to keep an eye on it so it doesn't go from caramelized t...

Most helpful critical review

After I roasted at 400F for 28 min, it was drying out, shriveling up and unattractive. Tasted alright, but certainly nothing to go back to. Think I'll try microwaving for 5 min, and then crisp...

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I thought this was a very good recipe! Everyone enjoyed it. To the person who gave it 1 star and said they were burnt to a crisp, it says to keep an eye on it so it doesn't go from caramelized t...

I add cabbage or Brussels, onions, potatoes, squash yellow and zucchini, green peppers, mushrooms ; I love to use McCormick's Roasted Garlic seasoning and olive oil. I roast this in a throw away...

Just what I have been looking for! An all around roasted vegetable recipe. Ii added a bit of fresh rosemary and garlic just because I could. Great recipe!

I've made variations on this recipe and they are all wonderful. The cook's note is correct, it lends itself to changing up based on what's available and in season. It's also true that you may wa...

This is wonderful. I changed out a couple of the veggies and also added some sweet potatoes (did not omit the white potatoes). Very good and perfectly baked. Nice texture and nice carmelizati...

This is a good basic equation for roasted veggies. I used carrot, beets, zucchini, onion, and brussel sprouts because that's what I had on hand. I roasted at 400 for just over 30 minutes. Sim...

Yummers! This was my first time roasting vegetables and I am so glad that this recipe was here for the choosing. I used sweet potato, Japanese eggplant, red onions, garlic, brussel sprouts, and ...

Good recipe. It turned out to be very tasty. My husband liked it and he's not wild about veggies. It very versatile since I can use whatever I have at the time. I used orange and purple carrots,...

After I roasted at 400F for 28 min, it was drying out, shriveling up and unattractive. Tasted alright, but certainly nothing to go back to. Think I'll try microwaving for 5 min, and then crisp...