Description
Discover our easy roasted vegetables recipe featuring fall favorites like Brussels sprouts, sweet potatoes, cauliflower, carrots, parsnips, and onions. Learn how to freeze and creatively use leftovers to make meal prep a breeze. Perfect for healthy, seasonal eating!
Ingredients
200g Brussels Sprouts, washed
1 - 2 Sweet Potatoes, washed and peeled
1 head of Cauliflower, washed
200g Carrots, washed and peeled
200g Parsnips, washed and peeled
2 Red Onion, peeled
1/2 Bulb of Garlic, peeled
2 - 3 tbsp Olive Oil
1 tbsp Fresh Rosemary, chopped
1 tbsp Fresh Sage, chopped
Salt and Pepper, to taste
Instructions
Preheat the Oven
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Preheat the oven to 200°C (400°F).
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Line a large sheet pan with baking paper to prevent sticking and make cleanup easier.
Wash and Prepare the Vegetables
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Wash all the vegetables thoroughly.
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Peel the sweet potatoes, carrots, and parsnips.
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Cut all the vegetables, including the Brussels sprouts, cauliflower, red onion, and peeled garlic, into even, bite-sized pieces to ensure uniform cooking.
Coat and Season the Vegetables
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In a large bowl, combine olive oil, chopped fresh rosemary, and sage.
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Add the prepared vegetables to the bowl and toss them to coat evenly with the olive oil mixture.
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Season with salt and pepper to taste, ensuring all pieces are well-seasoned.
Roast the Vegetables
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Spread the seasoned vegetables on the lined baking tray in a single layer.
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Roast in the preheated oven, turning them occasionally.
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Roast until the vegetables are tender and golden brown, about 25-30 minutes.
Serve and Enjoy!
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Once the vegetables are roasted to perfection, remove them from the oven.
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Serve immediately as a side dish or let them cool and use them in various recipes.
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Enjoy the delicious flavors of your homemade roasted vegetables!
Notes
Storage Instructions
Fridge - Store roasted vegetables in the fridge for short-term use. They will stay fresh for a few days.
Freezer - Essential to cool completely after roasting to prevent excess moisture, which will cause freezer burn, or mushy texture when thawed. Pat dry with a paper towel to remove residual moisture. Spread vegetables in a single layer on a baking sheet and freeze for a few hours (flash freezing). Transfer to airtight containers or freezer bags. Shelf life: 3-6 months.
How to Defrost Roasted Vegetables - Fridge Defrosting: Recommended. Transfer to the fridge to thaw overnight. Microwave Defrosting: Quicker option. Use a microwave defrost setting and check often to prevent further cooking.
How to Reheat Roasted Vegetables - Oven Reheating: Preheat the oven to 180°C (350°F) for even reheating. Spread vegetables on a baking sheet and heat for 10-15 minutes. Stovetop Reheating: Use a skillet over medium heat. Stir occasionally to warm through. Microwave Reheating: Not recommended as it can result in a mushy texture.
- Prep Time: 10 - 15 minutes
- Cook Time: 25 - 30 minutes
- Category: Side Dishes
- Method: Oven Roasting
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 192
- Sugar: 10 g
- Sodium: 297.1 mg
- Fat: 5.5 g
- Carbohydrates: 33.9 g
- Protein: 6.1 g
- Cholesterol: 0 mg