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Roasted Vegetables

Name: Roasted Vegetables
Yield: 4-6
Ingredients: 2 lbs mixed vegetables (carrots, broccoli, cauliflower, Brussels sprouts); 3 tbsp olive oil; 4 cloves garlic, minced; 1 tsp fresh thyme or rosemary; Salt and pepper

Caramelized, tender, versatile

retest scheduled Adapted from Serious Eats / Kenji López-Alt — being retested to the rcpbx spec, one dinner at a time. how we test

Serves: 4-6

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Ingredients

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2 lbs mixed vegetables (carrots, broccoli, cauliflower, Brussels sprouts)
3 tbsp olive oil
4 cloves garlic, minced
1 tsp fresh thyme or rosemary
Salt and pepper

Instructions

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Preheat oven to 425°F.
Cut vegetables into similar sizes.
Toss with oil, garlic, herbs, salt, pepper.
Spread in single layer on baking sheet. Don't crowd.
Roast . Stir.
Continue roasting until browned and tender, .

Notes

Don't crowd the pan.
Use two pans if needed.
High heat creates caramelization.

Adapted from Serious Eats / Kenji López-Alt

Roasted Vegetables

Ingredients

Instructions

Notes

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