Roasted vegetables

Roasted vegetables

ChefMom
  • Prep:
  • Cook Time: 30 min
  • Total: 30 min
  • Serving: 4-6 People

Here's an easy roasted vegetable recipe for your dinner side dish.

Ingredients

  • 4 to 6 large red beets
  • 1 pound Brussels sprouts
  • 1 pound carrots
  • Olive oil
  • Salt and pepper

Directions

  1. Rinse all vegetables well. Peel carrots, strip beets and Brussels sprouts.
  2. Cut vegetables into medium-size chunks. Add in single layer to lightly greased 10 x 13-inch casserole pan.
  3. Drizzle with olive oil, salt and pepper to taste.
  4. Roast at 350 degrees F for approximately 30 minutes, or until vegetables are golden brown on top. Heat for an additional few minutes if you like crispier vegetables.
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