Oven Roasted Vegetables
User Reviews
5
Oven Roasted Vegetables
Description
This recipe combines large-cut vegetables—red bell peppers, extra-large red onion slices, cauliflower and broccoli florets, and halved Brussels sprouts—arranged on a baking sheet coated with olive oil spray. Seasoned with kosher salt, black pepper, garlic powder, and dried thyme, the vegetables develop golden brown, caramelized surfaces during roasting at 425°F.
The high-heat baking promotes Maillard reaction and natural sugars' caramelization, increasing the depth of flavor and textures, with tender centers and crispy edges. No stirring during roasting encourages better browning. The mixture of vegetables offers varied textures from the sweet, dense peppers to the slightly bitter Brussels sprouts, rounded by the aromatic thyme.
These roasted vegetables make an adaptable accompaniment to many meals. Leftovers reheat well in the microwave at reduced power or can be served cold as a salad-style appetizer.
Ensuring vegetables are dry before oiling maximizes caramelization quality. Roasting until well browned is vital for flavor development, and stirring is unnecessary and discouraged.
Ingredients
- 2 bell pepper Large, cut into bite-size pieces; 10 ounces, red
- 1 red onion Extra-large, peeled, cut into thick slices; 10 ounces
- 4 cups cauliflower 12 ounces, florets
- 4 cups broccoli 12 ounces, florets
- 4 cups Brussels sprouts Halved; 12 ounces
- olive oil spray form
- 1 teaspoon kosher salt Or ½ teaspoon of any other salt, including Morton kosher salt, Diamond Crystal brand
- ¼ teaspoon black pepper
- ½ teaspoon garlic powder
- ½ teaspoon thyme dried
Instructions
- Preheat the oven to 425°F. Line a rimmed sheet pan with high-heat-resistant parchment paper.
- Arrange the peppers, onions, cauliflower, broccoli, and Brussels sprouts in a single layer on the prepared baking sheet.
- Spray the vegetables generously with olive oil and sprinkle them with kosher salt, black pepper, garlic powder, and dried thyme.
- Roast the vegetables until fork tender and lightly browned, about 30 minutes. Serve immediately.
Notes
- Dry vegetables thoroughly before coating with olive oil to enhance caramelization.
- Roast vegetables until noticeably brown for optimal flavor and texture.
- Do not stir vegetables during roasting to promote better caramelization and browning.
- Leftovers keep refrigerated in an airtight container for 3-4 days and reheat well at 50% microwave power.
- These vegetables are also tasty served cold as an antipasti-style dish.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 127 kcal
% Daily Value*
| Calories | 127kcal | 6% |
| Carbohydrates | 19g | 6% |
| Protein | 6g | 12% |
| Fat | 5g | 8% |
| Saturated Fat | 1g | 5% |
| Sodium | 235mg | 10% |
| Fiber | 7g | 28% |
| Sugar | 7g | 14% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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