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SideChef
Recipes
Roasted Winter Vegetables
Recipe

12 INGREDIENTS • 9 STEPS • 1HR

Roasted Winter Vegetables

5.0
1 rating
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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Roasted Winter Vegetables
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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.
http://www.garlicandzest.com
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.
1HR
Total Time
$1.93
Cost Per Serving
Ingredients
Servings
4
US / Metric
Jerusalem Artichoke
1 1/2 cups
Jerusalem Artichokes
peeled and cut into 1" pieces
Lemon
1
Lemon, juiced
Water
1 cup
Water
White Potato
1 1/2 cups
Small White Potatoes, halved
or Red Potatoes
Brussels Sprouts
2 1/2 cups
Brussels Sprouts
trimmed and halved
Carrot
1 1/2 cups
Carrots
peeled and cut into 1" pieces
Onion
1
Medium Onion
peeled and sliced into 1/4"
Olive Oil
3 Tbsp
Garlic
1 clove
Garlic, minced
Fresh Rosemary
1 tsp
Kosher Salt
3/4 tsp
Nutrition Per Serving
VIEW ALL
Calories
241
Fat
10.6 g
Protein
5.3 g
Carbs
35.2 g
Add to plan
logo
Roasted Winter Vegetables
Save
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.
http://www.garlicandzest.com
Cooking InstructionsHide images
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 (1 1/2 cups) first. Add the Lemon (1) into a medium bowl and add the Water (1 cup). Peel the artichokes with a vegetable peeler and cut into bite-sized pieces. Immediately transfer to the water.
step 2 Prepare the Jerusalem Artichokes (1 1/2 cups) first. Add the Lemon (1) into a medium bowl and add the Water (1 cup). Peel the artichokes with a vegetable peeler and cut into bite-sized pieces. Immediately transfer to the water.
step 3
Place White Potatoes (1 1/2 cups), Brussels Sprouts (2 1/2 cups), Carrots (1 1/2 cups), and Onion (1) to the sheet pan.
step 4
In a small bowl combine the Garlic (1 clove), Fresh Rosemary (1 tsp), Kosher Salt (3/4 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 (3/4 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!
Tags
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Dairy-Free
American
Budget-Friendly
Gluten-Free
Christmas
Shellfish-Free
Dinner
Vegan
Vegetarian
Side Dish
Vegetables
Winter
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