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RECIPE
12 INGREDIENTS 9 STEPS 1hr

Roasted Winter Vegetables

5.0
1 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.
Roasted Winter Vegetables Recipe | SideChef
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.
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
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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
1hr
Total Time
$1.93
Cost Per Serving

Ingredients

Servings
4
US / METRIC
1 1/2 cups
peeled and cut into 1" pieces
1
Lemon , juiced
1 cup
Water
1 1/2 cups
Small White Potatoes , halved
or Red Potatoes
2 1/2 cups
trimmed and halved
1 1/2 cups
peeled and cut into 1" pieces
1
Medium Onion
peeled and sliced into 1/4"
1 clove
Garlic , minced
1 tsp

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For every order you place, SideChef is contributing towards ending hunger in America.

Nutrition Per Serving

VIEW ALL
CALORIES
241
FAT
10.6 g
PROTEIN
5.3 g
CARBS
35.2 g

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 (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 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 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 9
Transfer to a serving dish and serve warm!

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5.0
1 Ratings
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Nutrition Per Serving
Calories
241
% Daily Value*
Fat
10.6 g
14%
Saturated Fat
1.5 g
8%
Trans Fat
--
--
Cholesterol
--
--
Carbohydrates
35.2 g
13%
Fiber
7.3 g
26%
Sugars
12.1 g
--
Protein
5.3 g
11%
Sodium
536.9 mg
23%
Vitamin D
--
--
Calcium
78.7 mg
6%
Iron
3.5 mg
19%
Potassium
967.0 mg
21%
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