Description

A variety of root and other vegetables that are roasted to perfection. Roasted vegetables really out the flavor in the carrots, onions, etc. My family’s favorite way to eat their vegetables!

Ingredients

Units Scale

2 sweet potatoes
2 Yukon Gold potatoes
1 red onion
1 cup mushrooms or Brussel sprouts
2 medium carrots
1 green or red bell pepper
4 cloves garlic (peeled)
3-4 Tablespoons olive oil
freshly ground Kosher salt
freshly ground black pepper

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Instructions

Preheat oven to 425°.
Chop veggies into similar size pieces. I cut potatoes into about 2-3 inch pieces. For onions you can just quarter or if you prefer you can pull them into smaller pieces.
Place veggies in a bowl. Toss with olive oil and sprinkle with salt and pepper.
Place veggies and garlic cloves on a large rimmed baking sheet. I sometimes use parchment paper to help with clean up.
Bake for 15 minutes. Stir veggies. Begin checking after 30 minutes of roasting time. Roast until veggies are slightly crisp and browned on the edges. Depending on which veggies you choose some will brown quicker than others.

Notes

This recipe is flexible. Feel free to swap potatoes for all sweet potatoes or red onions for yellow, broccoli for Brussel sprouts etc.
Make sure to check after 30 minutes. If softer veggies are done and root vegetables aren’t, just remove them from the tray to a bowl, cover to keep warm. Place remaining vegetables back into the oven and check every 5 minutes until lightly browned and crisp.

Prep Time: 15 minutes
Cook Time: 40 minutes
Category: Main
Cuisine: American