Do you know how to make vegetables taste good? Make this recipe for Oven Roasted Vegetables and get ready to experience an incredible taste transformation.
2poundsbrussels sprouts908 grams, rinsed, halved or quartered
24ouncesmushrooms680 grams, halved or quartered
½poundshallotsabout 6 medium, sliced
6clovesgarlicminced
⅓cupolive oilextra virgin
3-4sprigsthymefresh
salt and pepperto taste
lemon wedges
Instructions
Position oven rack to lower third in the oven. Preheat oven to 325°F (160°C.
Optional: Line a large baking sheet with parchment paper.
Mix all the vegetables together with olive oil, salt, pepper and herbs.
Place sheet pan in the oven for about 35-45 minutes. Then, increase heat to 400°F (200°C) for about 10 minutes or until vegetables are caramelized.
Stir the vegetables a couple of times as they are roasting.
Remove from oven and adjust seasonings.
Optional: squirt with fresh lemon juice over the top.
Place on serving platter and garnish with fresh herbs and lemon wedges.
Video
Notes
Use a large enough pan in order to spread the vegetables in a single layer. Do not overcrowd the pan.If necessary, use a second sheet pan.
Increase the surface area of the vegetables by cutting them in half or quarters. The bigger the area exposed to the heat, the greater the opportunity to provide maximum flavor.
Stir the vegetables a few times while they are in the oven to allow to the vegetables to caramelize evenly.
The total roasting time can vary as this will depend on the size of the cut up vegetables. It is important to taste and adjust accordingly.
The use of parchment paper is optional and will make the cleanup easier. Feel free to roast the vegetables directly on the pan for maximum crispiness.
Can the recipe be reduced? Yes, the recipe can easily be halved.
Total yield for this recipe is 5 cups.Please keep in mind that the nutritional information provided below is just a rough estimate and variations can occur depending on the specific ingredients used.