Easy Recipe Roasted Leeks Carrots and Brussel Sprouts

Easy Recipe for Oven-Roasted Veggies

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Marcy writes about cooking, hobbies, and many other topics. She has published hundreds of articles online and in newspapers and magazines.

A tray of oven-roasted carrots.

Amelia Crook

Roasted Vegetables Are Delicious and Quick!

This is a great way to cook a wide variety of vegetables with very little cleanup involved. You can cook several different veggies at a time, including starches and green vegetables in the same batch. Cleaning up afterward is simple, because you line the baking sheet with foil.

Kid-Friendly Veggies

Kids as well as adults will love the flavors here; many of the roasted vegetables come out crispy and can be eaten like French fries (children seem to like anything they can eat with their fingers).

If your children are old enough to help in the kitchen, they'll feel a sense of accomplishment if they arrange the vegetables on the baking sheet or help choose which ones to roast for the meal. They will particularly enjoy spreading oil with a basting brush or grinding salt and pepper before the veggies are slipped into the oven.

Kids love to eat anything they've helped make, so you'll get a double benefit from recruiting them for this dish. They'll feel like budding chefs, and they'll sample the results afterward.

Roasting Brussels sprouts in the oven transforms their flavor.

Kelly Sue DeConnick

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Ingredients

• 2 to 3 tablespoons olive oil
• 1 teaspoon balsamic vinegar (you can use more or less, or leave it out completely)
• Assorted vegetables. Good choices include carrots, zucchini, leeks, green onions, Brussels sprouts, asparagus, peppers, and eggplant. (It's fine to combine different kinds of vegetables into one batch—each will retain its own flavor, but they will all pick up a bit of tastiness from being roasted together.)
• Salt and pepper to taste (I like to use Kosher salt.)

Instructions

1. Preheat your oven to 500°F (260°C).
2. Line a cookie sheet or baking pan with parchment paper or sturdy foil. The veggies tend to stick to the pan a bit as they cook and soften, which can make lighter-weight foil rip when you remove them.
3. Vegetables can be prepped ahead of time and set aside for roasting right before serving. If you're preparing them an hour or more ahead of time, refrigerate them to keep them fresh.
4. Clean and dice your vegetables. For large vegetables (such as eggplant), cut into wedges or thick slices and peel the bigger ones; you can leave newer, tender eggplant unpeeled. Asparagus and smaller vegetables can be left whole, with the ends trimmed if needed. Brussels sprouts can be cooked whole (you will love the browned outer leaves after they're roasted!) or you can slice them in half, but watch the roasting time to avoid overcooking.
5. Once the vegetables are prepped, spread them in a single layer on a baking sheet lined with heavy foil. Lightly brush all surfaces with olive oil.

Roasting Times for Various Vegetables

These are the times when roasting at 500°F (260°C). Once the vegetables are prepped, spread them in a single layer on a baking sheet lined with heavy foil. Lightly brush all surfaces with olive oil. Place on top rack in the oven and bake.

Type of Vegetable	Roasting Time	Tips
Carrots (1 pound)	10–12 minutes	Small ones can be roasted whole, with green top left on. Large can be cut into thick slices.
Zucchini (1 pound)	8–10 minutes	Cut in uniform pieces.
Leeks (1 pound)	10–12 minutes	Split in half lengthwise.
Green onions	8–10 minutes	2–3 bunches of small ones; leave whole and trim messy ends.
Brussels sprouts (1 pound)	10–12 minutes	Can be left whole; outer leaves will brown beautifully.
Asparagus (1 pound)	7–10 minutes	Roast time depends on stalk's diameter; check with a fork to make sure you don't over-roast them.
Peppers (1 pound)	8–10 minutes	1-inch slices (the colors look great when served!).
Eggplant	10–12 minutes	Depending on size you cut them. Young, tender ones can be left unpeeled.

NOTE: The roasting time varies with some vegetables, so you may need to remove some before the others are done. Or you can use more than one baking sheet.

Variations

Dense Vegetables (Like Potatoes)

Large or dense vegetables, such as potatoes (including regular and sweet varieties), can also be roasted.

1. Cut them into into wedges, chunks, or thick slices, and adjust the temperature to 400°F (204°C).
2. Sweet potatoes will be done in about 10–15 minutes, and red potatoes or other types will take at least 25–30 minutes (some ovens need an hour—watch for them to brown and check to see when they're tender).

Freezing

Just pop leftovers into a bag and freeze for later use. Warm for a minute or two in the microwave (depending on which vegetable) and enjoy!

Oven-roasted potatoes and garlic cloves pair well together.

jules

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Source: https://delishably.com/vegetable-dishes/Oven-roasted-veggies-A-great-and-easy-way-to-cook-brussels-sprouts-green-beans-potatoes-and-other-vegetables

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