Oven-Roasted Vegetables

Name: Oven-Roasted Vegetables
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 serving(s)
Ingredients: 1 bunch carrots, halved lengthwise; 1 broccoli crown, cut into florets; 1/2 cauliflower, cut into florets; 1/4 lb (115 g) Brussels sprouts, halved; 2 tbsp (30 ml) olive oil

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Preparation 15 min
Cooking 30 min
Servings 4

Featured in RICARDO Magazine WINTER 2019 (p. 32)

Végétarien
Végétalien
Sans noix
Sans lactose
Sans gluten
Sans produits laitiers
Sans oeufs

Ingredients

- 1 bunch carrots, halved lengthwise
- 1 broccoli crown, cut into florets
- 1/2 cauliflower, cut into florets
- 1/4 lb (115 g) Brussels sprouts, halved
- 2 tbsp (30 ml) olive oil

Preparation

- With the rack in the middle position, preheat the oven to 425°F (220°C).
- On a non-stick or parchment-lined baking sheet, combine the carrots, broccoli, cauliflower and Brussels sprouts. Toss with the oil and season with salt and pepper. Roast for 30 minutes, stirring halfway through cooking. Let cool.

Oven-Roasted Vegetables

Categories

Ingredients

Preparation

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