Perfectly Roasted Vegetable

Roasted vegetables are one of my absolute favorite side dishes, especially in the winter. They take a while to cook, but overall are an extremely easy dish to prepare. I’ve found that the key is to place them low in the oven so that you get a good caramelized side. Don’t move or flip them, but keep an eye on them so that you don’t go past ‘caramelized’ to ‘burned.’

Step: 1

Preheat oven to 425 degrees F (220 degrees C). Set an oven rack to the second-lowest level in the oven.

Step: 2

Fill a bowl with lightly salted water. Place Brussels sprouts in salted water and let sit for about 15 minutes; drain.

Step: 3

Stir potatoes, carrots, cauliflower, beets, shallot, olive oil, salt, and pepper together in a bowl. Pour vegetables in a single layer onto a baking sheet.

Step: 4

Roast in the preheated oven until caramelized and cooked through, about 45 minutes.

Per Serving: 105 calories; protein 2.8g; carbohydrates 14.7g; fat 4.7g; sodium 48.6mg.

Deciding stay in and cook your food instead of eat in the evening out is good a process in the best way if you’re focusing on eating healthier. There’s no best way to know precisely what’s going into the food you’re eating than by making it yourself! Making the best of the main dish is only half the process , though . And once you’ve perfected your chicken, steak, or fish, that is time to turn your attention to the ever- focusing side dishes.

A side dish can easily derail your health goals, as sugar , sodium, fat, and calories would all get rather high quickly if you’re not careful . But with our good practise of cook on side dish recipes, you won’t ever run into that mistakes .