Heritage Oven-Roasted Vegetables
A delightful medley of seasonal vegetables roasted to perfection, bringing out their natural sweetness and flavors. Perfect as a comforting side dish for any meal.
Prep time: 10 minutesCook time: 30 minutesServes: 6
Ingredients
1 lb carrots, peeled and chopped
1 lb potatoes, peeled and diced
1 lb Brussels sprouts, halved
1 large red onion, sliced
3 tbsp olive oil
1 tsp salt
1/2 tsp black pepper
1 tsp dried thyme
1 tsp garlic powder
Instructions
1. Preheat your oven to 425°F (220°C).
2. In a large bowl, combine the carrots, potatoes, Brussels sprouts, and red onion.
3. Drizzle the olive oil over the vegetables, then sprinkle with salt, black pepper, thyme, and garlic powder. Toss until all vegetables are evenly coated.
4. Spread the vegetables in a single layer on a baking sheet.
5. Roast in the preheated oven for 25-30 minutes, or until the vegetables are tender and golden brown, stirring halfway through cooking.
6. Serve hot as a side dish to any main course.
Storage
Store leftover roasted vegetables in an airtight container in the refrigerator for up to 3 days.
Reheating
Reheat in a 350°F (175°C) oven for 10-15 minutes or until heated through.
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This recipe is for informational purposes only. Always follow proper food safety practices, cook foods to safe internal temperatures, and store leftovers appropriately. Results may vary.
