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Roasted Vegetable Medley
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Roasted Vegetable Medley
A hearty and colorful dish featuring a variety of roasted vegetables, including tender potatoes, caramelized onions, crispy Brussels sprouts, and sweet carrots, all perfectly seasoned with herbs and spices to bring out their natural flavors. This recipe is perfect for a weeknight dinner or a special occasion, as it's both nourishing and visually appealing. The combination of textures and flavors will delight your senses and leave you wanting more. With its ease of preparation and versatility, this roasted vegetable medley is sure to become a staple in your kitchen.
Time Cook
20
Level
Beginner
Calories
250
Allergens
None
Ingredients
2 large
Potatoes
140 Calories
1 large
Onions
45 Calories
1 pound
Brussels Sprouts
56 Calories
4 large
Carrots
60 Calories
2 tablespoons
Olive Oil
190 Calories
to taste
Salt
0 Calories
to taste
Pepper
0 Calories
Step-by-Step Instructions
1
Preheat your oven to 425°F (220°C). Rinse the potatoes, onions, Brussels sprouts, and carrots, and pat them dry with a paper towel. Peel the potatoes and onions, and trim the Brussels sprouts. Peel and chop the carrots into bite-sized pieces.
2
In a large bowl, toss the potatoes, onions, Brussels sprouts, and carrots with olive oil, salt, and pepper until they're evenly coated. Spread the vegetables out in a single layer on a large baking sheet lined with parchment paper.
3
Roast the vegetables in the preheated oven for 25-30 minutes, or until they're tender and golden brown, flipping them halfway through the cooking time.
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© 2025 Cooklaif
Where cooking meets life and technology.
© 2025 Cooklaif