Roasted Vegetables

If you have not tried them yet, I urge you to make roasted vegetables. The carmelized vegetables take on such a different taste. They are as beautiful as they are flavorful. Make sure that the oven is fully preheated and that your veggies are in a single layer, otherwise they will just steam.

Print Recipe

Prep Time 10

Cook Time 50

Total Time 1

Servings: 8 serving(s)

Course: Dinner, Sides

Calories: 111.9

Ingredients Method Nutrition Notes

Nutrition

Serving: 1gCalories: 111.9kcalProtein: 3.085gPhe: 96.3mgPKU Exchanges: 6.42exch

Ingredients

300 g Cauliflower broken into florets
250 g Carrots peeled and cut into 1-1/4 inch pieces
120 g Parsnips peeled and cut into 1-1/4 inch pieces
120 g Shallots peeled and cut in quarters lengthwise
300 g Brussels Sprouts cut in half
3 tablespoons Olive Oil
1/2 teaspoon Salt to taste
1/4 teaspoon Pepper, black to taste
14 Garlic left in skin

Method

Heat oven to 450 degrees. Place a large rimmed baking tray in the oven. It should be large enough to hold all of the vegetables in a single layer.
Toss all of the vegetables except the garlic in olive oil and sea salt. Carefully pour onto hot baking tray. Roast the vegetables for 30 minutes, stirring or shaking vegetables after 15 minutes. Toss the unpeeled garlic in the bowl with the residual olive oil and place on the baking sheet, again tossing the vegetables. Roast for another 15 minutes, or until tender and evenly browned. Sprinkle with pepper; taste and adjust seasonings. Serve hot or at room temperature.

Notes

At the bottom of the pan is all of the browned bits that have amazing flavor. It is a shame to waste it, so while the pan is still hot (and the veggies are set aside), add ½ cup vegetable broth and scrape up the bits – set aside for your gravy.

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