Scrumptious Roasted Vegetables Recipe
Try this Scrumptious Roasted Vegetables recipe, or contribute your own.
Try this Scrumptious Roasted Vegetables recipe, or contribute your own.
- 1 tsp kosher salt
- 2 tsp dijon mustard
- 1 tbsp sherry vinegar
- 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
- 1 tsp freshly ground black pepper
- 1/2 tsp freshly ground black pepper (optional)
- 1/2 tsp kosher salt (plus more to taste)
- 1 medium eggplant (quartered and sliced into 1/2-inch piec
- 1 large carrot (sliced into 1/2-inch pieces on the diagon
- 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 sli
- 1 butternut squash (peeled, quartered and sliced int
- 15 brussels sprouts (cut in half or whole)
- 1 zucchini (sliced into 1/2-inch rounds)
- 5 cloves (pressed)
- Carbohydrate 0.290642242084071 g
- Cholesterol 0 mg
- Fat 0.0620424999931831 g
- Fiber 0.138812499347146 g
- Protein 0.0952281562268142 g
- Saturated Fat 0.00660649999810506 g
- Serving Size 1 1 serving (7g)
- Sodium 165.625081249838 mg
- Sugar 0.151829742736925 g
- Trans Fat 0.0038299999975654 g
- Calories 2 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 well to coat the veggies with an even layer of the dressing.
- Transfer the vegetables onto the baking dish and spread evenly. Sprinkle additional salt and pepper on top.
- Bake on top rack for about 35 minutes (slightly firmer) to 45 minutes (slightly softer and creamer, as shown on pictures in the post). Start checking at 30 minutes as different ovens bake differently.
- Serve the roasted vegetables immediately.
Deeply caramelized edges yield to tender, creamy interiors when dense root vegetables and tender summer squash meet a blasting 450 degree oven. Achieving proper caramelization without steaming requires understanding how fresh produce behaves compared to preserved alternatives. Fresh herbs like thyme and basil release volatile aromatic compounds rapidly under direct heat, whereas dried equivalents demand longer rehydration windows in oil to unlock comparable potency. Water content dictates ultimate texture, meaning root vegetables like beets and butternut squash shrink significantly as moisture evaporates.
- Space the produce across two large 15x21-inch baking sheets if crowding occurs, because overlapping pieces trap steam and prevent browning.
- Slice carrots and squash uniformly to two-inch pieces so every item reaches doneness simultaneously within the 35 to 45 minute roasting window.
- Whisk the extra virgin olive oil, sherry vinegar, and Dijon mustard vigorously to create an emulsion that coats each piece before baking.
- Monitor the oven closely starting at the 30-minute mark since dense vegetables like beets require extended cooking to soften completely.
Proper heat management transforms raw produce into a deeply savory side dish. Adequate spacing guarantees that surfaces brown properly instead of boiling in their own moisture.
