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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Recipe Summary

prep:
15 mins
cook:
45 mins
total:
1 hr
Servings:
6
Yield:
6 servings
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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 425 degrees F (220 degrees C). Set an oven rack to the second-lowest level in the oven.

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  • Fill a bowl with lightly salted water. Place Brussels sprouts in salted water and let sit for about 15 minutes; drain.

  • 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.

  • Roast in the preheated oven until caramelized and cooked through, about 45 minutes.

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

105 calories; protein 2.8g 6% DV; carbohydrates 14.7g 5% DV; fat 4.7g 7% DV; cholesterolmg; sodium 48.6mg 2% DV. Full Nutrition

Reviews (18)

Read More Reviews

Most helpful positive review

Rating: 5 stars
01/30/2014
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 to burnt. Common sense. Every oven is different. They also say to cook until caramelized and cooked through, ABOUT 45 min. Thank you very much for the recipe, will definitely make it again!! Read More
(32)

Most helpful critical review

Rating: 2 stars
07/14/2014
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 crisping a bit under the broiler. I like the mixture of vegetables! Read More
(1)
24 Ratings
  • 5 star values: 16
  • 4 star values: 5
  • 3 star values: 1
  • 2 star values: 1
  • 1 star values: 1
Rating: 5 stars
01/30/2014
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 to burnt. Common sense. Every oven is different. They also say to cook until caramelized and cooked through, ABOUT 45 min. Thank you very much for the recipe, will definitely make it again!! Read More
(32)
Rating: 5 stars
06/14/2014
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 pan on the grille. I start with potatoes and cabbage then add other veggies so they don't over cook. Love this for out door cooking. Read More
(18)
Rating: 5 stars
06/29/2014
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 want to vary the times and temps based on your oven and tastes. I personally like mine pretty caramelized, so I prefer the longer, higher cooking times. Thanks, also, for the tip about soaking the brussel sprouts. That's the change that pushes this to the top for me. Read More
(9)
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Rating: 5 stars
04/01/2014
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! Read More
(8)
Rating: 5 stars
06/29/2014
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 carmelization. @ cookin grams - You should have your oven checked out if burnt to a crisp. Also, when baking something like this you should watch carefully toward end of time. This is good. I would advise you to try again. Read More
(6)
Rating: 4 stars
03/13/2014
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. Simple and delicious. Read More
(3)
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Rating: 5 stars
02/27/2015
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 asparagus. I cooked it for the 45 minutes but at 400 degrees. This was delicious. I cannot wait to try it again with other veggies. Thank you. Read More
(2)
Rating: 5 stars
10/01/2014
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 parsnips red onion red potatoes and apples for 45 minutes at 425F. I'll try it with different veggies too. Read More
(2)
Rating: 2 stars
07/14/2014
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 crisping a bit under the broiler. I like the mixture of vegetables! Read More
(1)