Roasted Winter Vegetables

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. I made this easy roasted winter vegetables recipe and they were so delicious and paired beautifully with the Braised Short Ribs and Roasted Garlic Mashed Potatoes.

Roasted Winter Vegetables

Ingredients:

• 1 tbsp olive oil
• 8 oz cremini mushroom caps, stems removed, quartered
• 1 cup Cauliflower florets
• 1 cup Brussels sprouts, halved
• 10 large cherry tomatoes
• 8 cloves of garlic, peeled
• Sea salt and freshly cracked pepper, to taste
• Crushed red pepper flakes, to taste
• Dried basil, to taste
• Dried oregano, to taste
• 3 sprigs of fresh thyme

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 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.

 

 

 

 

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