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Roasted Winter Vegetables

12 INGREDIENTS • 9 STEPS • 1HR

Roasted Winter Vegetables

Recipe

4.5

2 ratings
Sometimes the simplest things are the best. Things that don’t require very much effort, but deliver big rewards. Roasting vegetables at a high heat delivers crispy outsides, tender insides and savory caramelization that tugs at your resolve.
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Sometimes the simplest things are the best. Things that don’t require very much effort, but deliver big rewards. Roasting vegetables at a high heat delivers crispy outsides, tender insides and savory caramelization that tugs at your resolve.
author_avatar
Garlic & Zest
Whether you hunger for healthy, fresh fare, or char-grilled "man-food", light sweets or decadent treats -- you'll find those here. Satisfying food.

1HR

Total Time

$1.93

Cost Per Serving

Ingredients

Servings
4
us / metric
Jerusalem Artichoke
225 g
Jerusalem Artichokes
peeled and cut into 1" pieces
Lemon
1
Lemon, juiced
Water
240 mL
Water
White Potato
225 g
Small White Potatoes, halved
or Red Potatoes
Brussels Sprouts
225 g
Brussels Sprouts
trimmed and halved
Carrot
225 g
Carrots
peeled and cut into 1" pieces
Onion
1
Medium Onion
peeled and sliced into 1/4"
Olive Oil
3 Tbsp
Olive Oil
Garlic
1 clove
Garlic, minced
Fresh Rosemary
1 tsp
Chopped Fresh Rosemary
Kosher Salt
1/2 tsp
Kosher Salt
Ground Black Pepper
1/2 tsp
Ground Black Pepper

Nutrition Per Serving

VIEW ALL
Calories
241
Fat
10.6 g
Protein
5.3 g
Carbs
35.2 g
Add to plan
author_avatar
Garlic & Zest
Whether you hunger for healthy, fresh fare, or char-grilled "man-food", light sweets or decadent treats -- you'll find those here. Satisfying food.

Cooking Instructions

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step 1
Preheat the oven to 425 degrees F (220 degrees C). Spray a sheet pan with vegetable spray and set aside.
step 2
Prepare the Jerusalem Artichokes (225 g) first. Add the Lemon (1) into a medium bowl and add the Water (240 mL). Peel the artichokes with a vegetable peeler and cut into bite-sized pieces. Immediately transfer to the water.
step 2 Prepare the Jerusalem Artichokes (225 g) first. Add the Lemon (1) into a medium bowl and add the Water (240 mL). Peel the artichokes with a vegetable peeler and cut into bite-sized pieces. Immediately transfer to the water.
step 3
Place White Potatoes (225 g), Brussels Sprouts (225 g), Carrots (225 g), and Onion (1) to the sheet pan.
step 4
In a small bowl combine the Garlic (1 clove), Fresh Rosemary (1 tsp), Kosher Salt (1/2 tsp), and Ground Black Pepper (1/2 tsp). Remove the artichokes from the water and pat dry with a clean towel. Add them to the other vegetables.
step 4 In a small bowl combine the Garlic (1 clove), Fresh Rosemary (1 tsp), Kosher Salt (1/2 tsp), and Ground Black Pepper (1/2 tsp). Remove the artichokes from the water and pat dry with a clean towel. Add them to the other vegetables.
step 5
Drizzle the vegetables with Olive Oil (3 Tbsp) and sprinkle on the rosemary mixture. Use your hands to to coat the vegetables with olive oil and herb mix.
step 6
When they are coated, arrange the vegetables so that the cut side of the brussels sprouts and potatoes are on the cookie sheet. Spread the rest of the vegetables out in an even layer.
step 6 When they are coated, arrange the vegetables so that the cut side of the brussels sprouts and potatoes are on the cookie sheet. Spread the rest of the vegetables out in an even layer.
step 7
Roast for 25 to 30 minutes, then use a metal spatula to flip the vegetables over.
step 7 Roast for 25 to 30 minutes, then use a metal spatula to flip the vegetables over.
step 8
Continue roasting for another 10 to 15 minutes or until golden brown and fragrant.
step 8 Continue roasting for another 10 to 15 minutes or until golden brown and fragrant.
step 9
Transfer to a serving dish and serve warm!
step 9 Transfer to a serving dish and serve warm!

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Budget-Friendly
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