Scrumptious Roasted Vegetables
Try this Scrumptious Roasted Vegetables recipe, or contribute your own.
Try this Scrumptious Roasted Vegetables recipe, or contribute your own.
- 1 tsp kosher salt
- for the dressing:
- 2 tsp dijon mustard
- 1 tbsp sherry vinegar
- 1 medium eggplant quartered and sliced into 1/2-inch pieces
- 1 large carrot sliced into 1/2-inch pieces on the diagonal
- 2 medium red onions cut into 1/2-inch strips
- 1 red bell pepper cut into 1/2-inch strips
- 1 yellow bell pepper cut into 1/2-inch strips
- 2 medium / 1 large beet root(s) peeled, quartered and sliced into 1/2-inch pieces
- 1 butternut squash peeled quartered and sliced into 1-inch pieces
- 15 brussels sprouts cut in half or whole
- 1 zucchini, sliced into 1/2-inch rounds
- 1/2 cup good quality extra virgin olive oil
- 2 tbsp good quality balsamic vinegar (not overly sweet)
- 2 tsp finely chopped fresh thyme
- 1 tbsp finely chopped fresh italian basil
- 5 garlic cloves pressed
- 1 tsp freshly ground black pepper
- to sprinkle on top:
- 1/2 tsp freshly ground black pepper (optional)
- 1/2 tsp kosher salt (plus more to taste)
- Carbohydrate 32.4420356681751 g
- Cholesterol 0 mg
- Fat 0.427111391576511 g
- Fiber 5.36544028976729 g
- Protein 3.21667957206009 g
- Saturated Fat 0.0606682172306039 g
- Serving Size 1 1 serving (323g)
- Sodium 181.465586913172 mg
- Sugar 27.0765953784078 g
- Trans Fat 0.203041917472564 g
- Calories 130 calories
Step-by-step
- Preheat oven to 450F.
- Line a large, 15x21-inch baking sheet with parchment paper and set aside. If you are using smaller baking sheets you will need to roast the vegetables in two batches or on two baking sheets.
- Prepare the dressing by whisking the olive oil, vinegar, Dijon mustard, basil, thyme, garlic, pepper and salt in a small bowl, until well combined.
- Place the vegetables in a large bowl, big enough to accommodate all the veggies and still having some head space left to allow tossing. Pour the dressing all over the vegetables and toss until the veggies are evenly covered by the dressing.
- Transfer the vegetables onto the baking dish and spread evenly. Sprinkle additional salt and pepper on top.
- Bake on top rack for 45 minutes. Serve the roasted vegetables immediately.
Swapping sherry vinegar for standard white vinegar changes the foundational acidity of the dressing, demanding more careful oil balancing so the sharpness cuts through the dense sugars of caramelized squash and beets. Roasting a massive sheet pan holding eggplant, carrots, beets, and squash simultaneously requires careful thermal management in a compact kitchen. Crowding the surface traps steam, preventing the required surface dehydration needed for proper browning.
Managing Pan Capacity and Heat Distribution
Spreading the mix across two separate baking sheets ensures adequate spacing between pieces, allowing dry heat circulation at 450 degrees Fahrenheit. Dense items like butternut squash and beets take significantly longer to soften than zucchini or bell peppers, meaning uniform cutting is non-negotiable for even doneness. Placing the pans on the top rack exposes the vegetables to radiant heat, accelerating the Maillard reaction without boiling the ingredients in their own moisture.
- Reheating leftover roasted vegetables in a 350-degree oven for ten minutes restores texture better than a microwave, which softens the exterior crust.
- Freezing cooked root vegetables alters their cellular structure, resulting in a watery consistency upon thawing due to ice crystal formation.
- Storing unconsumed portions in an airtight glass container in the refrigerator preserves quality for up to four days.
