Can we stop and admire the beauty that is roasted vegetables for a minute?
I think it’s pretty obvious by now that roasting is the no-fail way to prepare just about any vegetable on the planet. This used to be a secret, but I feel like roasted brussels sprouts and sweet potatoes are now (dare I say) mainstream.
This roasted blend has become such a staple in my house over the years that I allllllmost forget that there’s actually a technique involved. And in addition to just sharing the recipe, the really cool thing about these is they they can be repurposed in many different ways to keep things interesting without a whole lot of added effort. It’s basically one of those “cook once, eat three times” situations.
But first, let’s talk about how to make the perfect roasted vegetables.
Here are the vegetables that I chose for this batch, although keep in mind that this is totally customizable. I try to make sure I have a variety of color avoid anything super delicate like zucchini or summer squash (which could just sort of melt away in the heat).
If you plan on adding all of these to one sheet pan, it’s important to keep cook times in mind. Chop the hardiest vegetables in smaller pieces, and the quicker-cooking ones in slightly larger pieces. Something to note with Brussels sprouts - some will be bigger than others. I halved them if they were on the smaller side and quartered them if they were on the larger side.
You have many options with the onions (slice into rings, chop into large chunks) but if you want to try to replicate the shape below, halve it down the middle of the root end, then slice each half into 3-4 wedges leaving the root intact. I like doing it this way because it looks pretty and doesn’t tend to separate like it will if you chop it smaller.
A few more tips for the perfect roast:
If you only have smaller sheet pans, you’ll want to divide this mixture into two batches to prevent overcrowding and steaming of the vegetables. Decrease the amount of vegetables you use if you only have time for one batch.
Avoid messing with your vegetables too much while they are in the oven. If you want that nice browned edge, they need to hangout in one spot for awhile. Stir just once about two-thirds of the way through your cook time.
Use a high-heat, neutral cooking oil like grapeseed.
Of course the classic way to use roasted vegetables is in the form of a side dish and since this blend has both the starchy and non-starchy covered, all you really need is a protein and dinner is served. I also love that so much of the time involved is hands-off, so you can move on to something else while you wait for them to cook.
There are also several ways to repurpose these so you aren’t eating the same dinner multiple nights in a row. Here are a few of my go-to options:
Chop up the vegetables into small pieces and use them in a quiche (yum)
Layer them on a bed of arugula, add your favorite cheese, beans and mustardy dressing for a really delicious salad (love that this one has cauliflower)
Use them on flatbread or pizza; finish with basil and a drizzle of balsamic glaze
Toss the vegetables with orzo, olives and goat cheese for a tasty pasta side dish
Top them with a runny egg, diced avocado and hot sauce for a weekend brunch (or week night “breakfast for dinner”)
No matter how you serve these, I know you’ll make them again and again. Experiment with different combinations and spices to keep things interesting!
Perfect Roasted Vegetables
Author: Leanne Ray, MS, RDN
Yield: 6-8 servings | Prep time: 15 minutes | Cook time: 30 minutes | Total time: 45 minutes
1 medium sweet potato, peeled and chopped
2 parsnips, peeled and chopped
1 red bell pepper, seeded and chopped
1 red onion, cut into six wedges
1 lb Brussels sprouts, hard ends chopped off, then halved (quarter the larger ones)
1 pint of mushrooms (white button), cleaned and stems removed
2-3 Tbsp grapeseed oil*
2 tsp garlic powder
Salt and pepper to taste
Preheat oven to 425 degrees.
Line a large sheet pan with foil and spray with cooking spray, then add the vegetables to the pan (working in batches if necessary to keep one layer and prevent overcrowding).
Drizzle the vegetables with oil and toss to coat. Season with garlic powder, then salt and pepper to taste (along with any other seasonings you prefer).
Roast for 20 minutes uninterrupted, then remove pan from the oven and stir the vegetables around. Return to the oven for 10 more minutes until you see browned and crispy edges.
If you don’t have grapeseed oil, canola or vegetable oil will work too.
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