Imagine transforming ordinary vegetables into a mouthwatering masterpiece that's both incredibly healthy and irresistibly delicious. This Veggie Roast featuring Brussels sprouts, mushrooms, and carrots is about to revolutionize your dinner plate, turning simple produce into a crispy, caramelized sensation that will have everyone asking for seconds. Whether you're a veggie lover or someone trying to eat more nutritiously, this recipe is your ticket to a flavor explosion that's quick, easy, and guaranteed to impress!
Prep Time: 10 mins
Cook Time: 25 mins
Total Time: 35 mins
Cuisine: American
Serves: 4 servings
Ingredients
- 2 cups Brussels sprouts, halved
- 1 cup mushrooms, sliced
- 2 cups carrots, sliced
- 3 tablespoons olive oil
- 1 teaspoon garlic powder
- Salt and pepper to taste
Instructions
- Preheat the oven to 425°F (218°C). Line a large baking sheet with parchment paper or a silicone baking mat to prevent sticking and ensure easy cleanup.
- Wash and prepare the vegetables: Trim the ends of Brussels sprouts and slice them in half. Clean mushrooms with a damp paper towel and slice them into even pieces. Peel carrots and slice them diagonally into roughly 1/2-inch thick pieces to ensure even roasting.
- In a large mixing bowl, combine the prepared Brussels sprouts, mushrooms, and carrots. Drizzle olive oil over the vegetables, ensuring they are evenly coated.
- Sprinkle garlic powder, salt, and freshly ground black pepper over the vegetables. Toss thoroughly to distribute the seasonings evenly.
- Spread the seasoned vegetables in a single layer on the prepared baking sheet. Ensure they are not overcrowded to allow proper roasting and caramelization.
- Place the baking sheet in the preheated oven and roast for 20-25 minutes, stirring or flipping the vegetables halfway through cooking to ensure even browning.
- Check for doneness by testing the vegetables with a fork. They should be tender and have golden-brown edges. Brussels sprouts should be crisp on the outside and soft on the inside.
- Remove from the oven and let the roasted vegetables rest for 2-3 minutes. Transfer to a serving dish and optionally garnish with fresh herbs like thyme or parsley.
Tips
- Use a spacious baking sheet and don't overcrowd your vegetables. Overcrowding leads to steaming instead of roasting, preventing those delicious crispy edges.
- Cut vegetables into uniform sizes to ensure even cooking. This helps all pieces roast at the same rate and develop consistent caramelization.
- High heat is key! Roasting at 425°F creates those beautiful golden-brown edges and brings out the natural sweetness of your vegetables.
- Toss vegetables midway through cooking to promote even browning and prevent burning on one side.
- For extra flavor, experiment with different herbs and spices like rosemary, thyme, or smoked paprika to customize your roasted veggie experience.
- Let vegetables rest for a few minutes after roasting to allow them to finish cooking and develop a perfect texture.
Nutrition Facts
Calories: 120kcal
Carbohydrates: 15g
Protein: 3g
Fat: 7g
Saturated Fat: 1g
Cholesterol: 0mg
