Perfect Oven-Roasted Vegetables
Ingredients
- Carrots
- Parsnips
- Cauliflower
- Brussels sprouts
- 2 garlic cloves
- Fresh thyme sprigs
- Oil
- Sea salt
- Honey or maple syrup (optional)
Preparation
Preheat your oven to 180°C.
Wash the vegetables and ensure they are dry.
Cut the vegetables into even pieces.
Arrange them in a single layer on a baking tray without overcrowding.
Drizzle with oil and toss to coat evenly.
Add crushed garlic cloves and thyme sprigs.
Season generously with sea salt.
Roast in the oven and stir halfway through to promote even browning.
Roast root vegetables like carrots and parsnips for 1 to 1.5 hours and add cruciferous vegetables like cauliflower and Brussels sprouts after 40 minutes of cooking.
In the last 10 minutes, drizzle with honey or maple syrup and stir to create a glaze.
Monitor closely to achieve caramelization without burning.
Tips
Reheat leftovers in the oven for best results to maintain texture.
Make a big batch and store in the fridge for adding to meals over the next few days.
