Ingredients with Measurements:
- 1 lb. Brussels sprouts, trimmed and halved
- 1 lb. sweet potatoes, peeled and cubed
- 1 lb. carrots, peeled and sliced
- 1 red onion, sliced
- 3 cloves garlic, minced
- 3 tbsp. olive oil
- 1 tsp. dried thyme
- Salt and pepper, to taste
Special equipment needed:
- Baking sheet
- Parchment paper
Step-by-step instructions:
1. Preheat oven to 400°F.
2. Line a baking sheet with parchment paper.
3. In a large bowl, toss together Brussels sprouts, sweet potatoes, carrots, red onion, garlic, olive oil, thyme, salt, and pepper until well coated.
4. Spread vegetables in a single layer on the prepared baking sheet.
5. Roast in the preheated oven for 25-30 minutes, or until vegetables are tender and lightly browned, stirring once halfway through.
Time:
Preparation time: 15 minutes
Cooking time: 25-30 minutes
Temperature:
400°F
Serving size:
4-6 servings
Nutritional information:
Calories: 190
Fat: 8g
Carbohydrates: 28g
Protein: 4g
Fiber: 7g
Sugar: 9g
Sodium: 120mg
Substitutions for ingredients:
- You can substitute any of the vegetables with your favorite ones, such as broccoli, cauliflower, or butternut squash.
- You can use fresh thyme instead of dried thyme.
Variations:
- Add a sprinkle of Parmesan cheese on top of the roasted vegetables before serving.
- Drizzle balsamic glaze over the roasted vegetables for a tangy flavor.
- Add chopped fresh herbs, such as parsley or cilantro, to the roasted vegetables for extra flavor.
Tips and tricks:
- Cut the vegetables into similar sizes to ensure even cooking.
- Don't overcrowd the baking sheet, as this will prevent the vegetables from roasting properly.
- For extra crispiness, turn on the broiler for the last 2-3 minutes of cooking.
Storage instructions:
Store leftover roasted vegetables in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the roasted vegetables in the oven at 350°F for 10-15 minutes, or until heated through.
Presentation ideas:
Serve the roasted vegetables on a large platter, garnished with fresh herbs.
Garnishes:
Fresh herbs, such as parsley or cilantro.
Pairings:
- Serve the roasted vegetables as a side dish to grilled chicken or fish.
- Pair the roasted vegetables with a quinoa or brown rice bowl.
Suggested side dishes:
- Garlic mashed potatoes
- Steamed green beans
- Roasted asparagus
Troubleshooting advice:
- If the vegetables are not browning evenly, rotate the baking sheet halfway through cooking.
- If the vegetables are not tender after the recommended cooking time, continue roasting for an additional 5-10 minutes.
Food safety advice:
- Wash all vegetables thoroughly before using.
- Use separate cutting boards and utensils for raw vegetables and meat to prevent cross-contamination.
Food history:
Roasting vegetables has been a popular cooking method for centuries, dating back to ancient times when people cooked over open fires.
Flavor profiles:
The roasted vegetables have a sweet and savory flavor, with a hint of thyme and garlic.
Serving suggestions:
Serve the roasted vegetables as a side dish to any meal, or as a vegetarian main dish.
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