Roasting vegetables is one of the easiest ways to bring out great flavor without much work. It is by no means that fastest way, but most of it is hands off, and the results are worth it. My three favorite vegetables to roast are brussels sprouts, potatoes, and beets. Each has their unique flavor profile that comes out when roasted. This is my hands down favorite way to eat brussels sprouts; they are crunchy and salty and delicious. I always make extras because they tend to disappear before they even make it to the table. The potatoes get fluffy in the middle with a crispy crust, and the beets are delicious with a bit of snap to them. If you’ve ever discounted beets or brussels sprouts I highly recommend trying them roasted before you write them off forever. The vegetables have different cooking times, so keep them separate. If I’m making more than one type, toss them in oil separately then put them in groups on a pan.
- Beets, peeled and cut into cubes // I used a mix of golden and regular beets
- Potatoes, scrubbed clean and cut into chunks
- Brussels sprouts, bottoms cut off and halved
- olive oil
- salt & pepper
- Preheat the oven to 425 degrees.
- In a bowl, toss the vegetables in batches in a couple of tablespoons of oil. Add a bit of salt and pepper and toss again.
- Dump out onto a parchment covered baking sheet. Repeat with the other vegetables.
- Bake in the oven, flipping every 15 minutes until tender. Depending on the size/type of the vegetables this will take between 20 – 40 minutes. The beets and potatoes will be done when they pierce easily with a fork. The brussels sprouts are done when they are slightly crispy, but are still bright green.