Description
Delicious and perfectly caramelized roasted vegetables that are crispy on the outside and tender on the inside.
Ingredients
Scale
- 1.2 kg (2.5 lb) mixed vegetables (carrots, parsnips, cauliflower, Brussels sprouts, red onion, bell pepper)
- 45 ml (3 tbsp) extra-virgin olive oil
- 1½ tsp kosher salt
- ½ tsp freshly ground black pepper
- 1 tbsp fresh thyme leaves
- Zest of 1 lemon
- 15 ml (1 tbsp) lemon juice
- 15 ml (1 tbsp) sherry or apple cider vinegar
- 15 g (¼ cup) grated Parmesan (optional)
- 1 tsp smoked paprika (optional)
Instructions
- Preheat the oven to 220°C (425°F). Place a rimmed baking sheet in the oven to warm for 5 minutes.
- Combine the mixed vegetables, olive oil, kosher salt, black pepper, and thyme in a large bowl. Toss to coat.
- Spread the vegetables in a single layer on the hot baking sheet.
- Roast for 18–22 minutes, then rotate the pan and toss gently.
- Continue roasting for another 12–15 minutes until deeply browned and tender.
- Remove from the oven and toss with lemon zest, lemon juice, and vinegar. Adjust seasoning and serve hot.
Notes
For maximum crispiness, avoid overcrowding the pan and use a metal pan for better caramelization. You can substitute vegetables based on availability.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Side Dish
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 cup (150 g)
- Calories: 150
- Sugar: 6g
- Sodium: 350mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 4g
- Protein: 2.5g
- Cholesterol: 0mg