ROASTED MIXED VEGETABLES
This vegetarian dish is satisfyingly warm and nourishing on a winter's day.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Number Of Ingredients 13
Steps:
- Heat oven to 450 degrees with two racks centered. Spray two 12-by-14-inch roasting or jelly-roll pans with cooking spray. Arrange onions, rutabaga, turnips, carrots, squash, and brussels sprouts evenly in the two pans. Drizzle all with 1 tablespoon olive oil, and toss lightly to coat vegetables. Sprinkle each pan with 1/2 teaspoon salt and 1/4 teaspoon pepper. Sprinkle rosemary and thyme evenly over each pan, and roast for 25 minutes; turn vegetables with a spatula for even browning. Cook until vegetables are tender when pierced with a knife, 15 to 25 minutes more. Brussels sprouts may cook faster than other vegetables; if so, transfer to a serving platter, and keep warm until remaining vegetables are tender.
Nutrition Facts : Calories 162 g, Fat 5 g, Fiber 7 g, Protein 5 g, Sodium 405 g
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Boniface Fusani
[email protected]This is a great recipe for beginners. It's simple to follow and the results are always delicious.
Nirob Choudhury
[email protected]These roasted vegetables are a great way to use up leftover vegetables. I always have a bunch of odds and ends in my fridge, and this recipe is a great way to use them up.
Dexta Mulherin
[email protected]I love that this recipe is so versatile. You can use any type of vegetables you have on hand, and you can adjust the seasonings to your liking.
Umesh Saud
[email protected]I made this recipe for a dinner party and it was a hit! The roasted vegetables were the perfect side dish for the grilled chicken and roasted potatoes.
kertina Greene
[email protected]These roasted vegetables are a great way to get your kids to eat their vegetables. They're sweet and flavorful, and the different colors and textures make them visually appealing.
Rohan Parveze
[email protected]I'm a big fan of roasted vegetables, and this recipe is one of my favorites. The vegetables are always tender and flavorful, and the roasting process brings out their natural sweetness.
onesmus mwaniki
[email protected]These roasted vegetables are the perfect side dish for any occasion. They're healthy, delicious, and easy to make.
FNS_.WIZARD
[email protected]I love the simplicity of this recipe. It's just a few simple ingredients and steps, and the end result is a delicious and healthy side dish.
Heather Weber
[email protected]I'm always looking for new and exciting ways to cook vegetables, and this recipe definitely fits the bill. The roasted vegetables were flavorful and had a nice crispy texture.
Asad teknational
[email protected]These roasted vegetables are a great way to get your daily dose of vitamins and minerals. They're also a delicious and satisfying snack.
BLACKISH DIME
[email protected]I made this recipe for a potluck and it was a huge success! Everyone loved the roasted vegetables and asked me for the recipe.
sydney sydney
[email protected]This is a great recipe for a quick and easy side dish. I love that you can use any type of vegetables you have on hand, and the roasting process brings out their natural flavors.
Leeya Herrera
[email protected]I'm not a big fan of vegetables, but these roasted veggies were actually really good! The roasting process made them sweet and caramelized, and the different colors and textures were visually appealing.
MIJAN HASSAN
[email protected]I was looking for a healthy and flavorful side dish for my grilled chicken, and this recipe fit the bill perfectly. The vegetables were roasted to perfection and had a slightly smoky flavor that I loved.
Ratna Sirish
[email protected]I followed the recipe exactly and the vegetables turned out great! They were tender and flavorful, and the roasting process brought out their natural sweetness.
Rovin corea
[email protected]These roasted vegetables were a hit with my family! The colors were vibrant, the flavors were delicious, and the vegetables were cooked to perfection. We especially loved the roasted carrots and broccoli.