My favorite way to cook vegetables, year round, is roasting them. I love the caramelization and natural sweetness of the veggies when they are roasted. My family has never been huge fans of Brussels sprouts or cauliflower but I am hoping that if I keep making them, we will eventually start liking them more and more. These roasted vegetables were so delicious and paired beautifully with the Braised Short Ribs and Roasted Garlic Mashed Potatoes. I really, really loved the cauliflower and Brussels sprouts in this dish. My family ate every last bite of the veggies from the serving bowl, so I’d say that’s a good sign that they are liking cauliflower and Brussels sprouts more too.
I was recently shipped a box of Koe Utensils to try out. I must say, it was perfect timing because my old cooking utensils have seen better days. I received all five utensils in the box set which includes a spatula, two spoons, a slotted spoon, and a ladle. I have used them for the last week making everything from braised ribs, scrambled eggs, cake, and soup. I loved how sturdy all of them are and that they are naturally BPA-free. They have great grips on their handles and can handle all sorts of different types of foods and recipes very well. I am so excited to have these Koe Utensils be a part of my kitchen! If you are looking to replace your kitchen utensils, these Koe are a great choice and at a fair price. Visit their Instagram, Facebook, or Pinterest pages for more details. Thank you for the great utensils, Koe!!
How to Make Roasted Winter Vegetables
Preheat the oven to 375 degrees. Coat the baking sheet with olive oil cooking spray.
Toss the sliced Brussels sprouts, mushrooms, tomatoes, cauliflower, and sliced onion together on the baking sheet with some olive oil until evenly coated. Season the veggies with sea salt and freshly cracked pepper, crushed red pepper flakes, dried basil, and dried oregano, to taste. Add the sprigs of thyme to the top.
Place into the oven and roast for 8-10 minutes. Gently flip the vegetables with a spatula, then return to the oven to roast for another 8-10 minutes, or until the veggies are fork-tender and golden.
Remove from the oven then spoon into a serving bowl. Serve immediately. Enjoy.