Roasted Veggies
Ingredients
Vegetables
For Roasting
Optional Toppings
Instructions
- 1
Preheat oven to 400°F.
- 2
**Prepare the onions:** Starting at the top of each onion, peel it down, leaving a bit of the stem to hold it together as it cooks. Toss onions in olive oil and season with salt and pepper.
- 3
**Prepare the carrots and parsnips:** Peel and cut into bite-sized pieces, all roughly the same size. If using baby carrots, just cut them in half.
- 4
**Blanch the carrots and parsnips:** Bring 5 cups water to a boil. Add carrots and parsnips and boil for 3 minutes. Rinse under cold water. This can be done in advance.
- 5
**Blanch the Brussels sprouts:** Clean Brussels sprouts, removing outer leaves. Bring 4-5 cups of water to a boil, add a pinch of sugar, and boil for 3.5 minutes. Rinse under cold water. Cut in half. Refrigerate until ready to assemble.
- 6
**Blanch the broccoli:** Same as Brussels sprouts, except boil for only 1 minute. Rinse with cold water.
- 7
All blanched veggies should be underdone and still crisp.
- 8
**Roast:** Spray a roasting pan with cooking spray. Place onions in oven for 15 minutes, then remove.
- 9
Add all remaining vegetables to the pan, toss with olive oil to coat, and season with salt and pepper.
- 10
Return to oven for 10-12 minutes.
- 11
Top with lightly toasted nuts when done.
💡 Cook's Notes
**Crunchy topping option:** Process 2 cups of Herb Seasoned Stuffing Mix (Pepperidge Farm) in a food processor until coarsely ground. Combine with 1/4 cup melted butter in a bowl. Spread atop veggies and bake as directed on package.
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