Sunday, June 21, 2020

Delicious Roasted Vegetables

If you are looking to make a delicious dish of roasted vegetables, then this super easy recipe is just what you are looking for. I had been craving perfectly caramelized roasted vegetables, and I happened to have a bag of carrots, Brussels sprouts and potatoes in the fridge– which are among my favorite veggies to roast.

1 lb. Brussels sprouts
1 lb. carrots
1 lb. baby potatoes
Kosher salt or sea salt to taste
Ground pepper to taste
1/4 cup of Extra Virgin Olive Oil
6+ garlic cloves

Prep time: As long as it takes to clean and cut your chosen veggies. I left my Brussels sprouts whole, but cut the potatoes and carrots into bit-size pieces.

1) Preheat oven to 400°
2) Once you have cleaned, and cut your veggies to your preferred size, then place them in a roasting pan or a sheet pan.
3) Toss the vegetables in the Extra Virgin Olive Oil until they are well coated.
4) Season with salt and pepper.
5) Add whole peeled garlic cloves. If you love roasted garlic, then add as many cloves as you desire.
6) Be sure to use a big enough pan so that you have a single layer of vegetables. Place the pan on the middle rack of your oven and bake for 30-40 minutes (checking periodically). I mix and turn them after about 25 minutes. If you prefer your veggies more caramelized, then leave them in 5-10 minutes longer, but you will want to monitor them very closely.
7) Plate them up and enjoy!


  1. I adore and like you often crave roasted vegetables! My favorite combo is brussel sprouts, red pepper, yellow squash & broccoli

    1. Haha– I really do! I had forgotten that I had all three of these veggies in the fridge, and I was thrilled when I made the discovery! I should have added more cloves of garlic, but it was delish!

  2. I love roasted veggies!! I'd prob want to throw some potatoes in there too though! haha

    1. Me too! This is filled with baby potatoes! You probably didn't really notice them because I cut them into bite size pieces.

  3. I would eat that whole pan as a meal! I don't need anything else.

    1. I basically did in two days. My husband at a little, but I gobbled most of it down!

  4. I'm so tired of the side dishes we are making but I'd love this. I don't eat brussel sprouts but I do eat zucchini which would be a great substitute.

    1. You can switch it up with any of your favorite veggies– plus it is just so easy to make!


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