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Fall Roasted Vegetables

A savory roasted mix of  ruseel sprouts, beets, carrots, red onion and baby red potatoes. 

Course Salad, Side Dish
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings 10 people

Ingredients

  • 1 teaspoon Sea salt
  • 2 lb Brussels sprouts
  • 1 bunch Beets
  • 1 lb Small red potatoes
  • 1.5 lb Carrots
  • 1 large Red onion
  • ½ cup Extra virgin olive oil
  • 1 tsp Course ground black pepper
  • ½ tsp Dried rosemary Optional
  • ½ tsp Dried thyme Optional

Instructions

  1. Cut up all vegetables into approximately 1" chunks or pieces. Divide and spread equally between two sheet pans. 

  2. Sprinkle the black pepper and salt equally between each pan (so each pan will get ½ teaspoon pepper and ½ teaspoon salt).  Add the dried rosemary and thyme, if desired.

  3. Drizzle ¼ cup of olive oil over each pan and mix the vegetables to coat them equally.

  4. Place both pans in the oven and bake for 25 minutes. Remove from the oven, stir, and put back into the oven for 20-25 more minutes.

  5. Make sure whatever pan you had on the lower rack is moved to the upper rack and vice versa for the other pan. This is to make sure both pans cook evenly. 

  6. TIP: The vegetables will be done after 40 minutes, but they won't all be crispy and caramelized! The key is to cook them to the point when they're getting dark brown but not considered burnt. If the Brussels sprouts still have a bitter taste, they aren't done yet :) Trust me! Enjoy!