Golden Hour Roasted Vegetables

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5 from 1 vote

Golden Hour Roasted Vegetables

Tender, beautifully seasoned, and endlessly customizable, these Roasted Vegetables turn out perfect every time! Use the veggies listed below or swap in your favorites—gold potatoes, beets, broccoli, butternut or acorn squash, peppers, and mushrooms are all delicious options. Plan for 4 pounds total of vegetables, and cut root veggies to a similar thickness so they roast evenly.

Prep Time15

Cook Time45

Total Time1

Course: Side Dish

Cuisine: American

Servings: servings

Author: Jenné Claiborne

Ingredients

3 tbsp extra virgin olive oil
1½ fine sea salt
2 tsp dried thyme
2 tsp garlic powder
1 tsp smoked paprika
1 tsp black pepper freshly ground
1½ lb sweet potatoes scrubbed or peeled and cubed (about 2 medium potatoes)
½ lb carrots scrubbed or peeled and sliced (about 4 small carrots)
1 lb cauliflower cored and chopped (½ a medium cauliflower)
½ lb Brussels sprouts trimmed and halved lengthwise
2 small red onions or 4 shallots quartered lengthwise

Instructions

Preheat the oven to 375°F and line two baking sheets with parchment paper.
Combine the oil, salt, thyme, garlic powder, smoked paprika, and pepper in a small bowl. Stir well to combine.
Add the cubed sweet potatoes to a large mixing bowl and drizzle about 1½ tablespoons of the spice blend over. Use a wooden spoon to toss and coat the sweet potatoes. Then transfer them to one of the baking sheets, and arrange in an even layer.
Add the next set of veggies to the mixing bowl, followed by the spice blend, and mix again. Transfer those veggies to the baking sheet in an even layer. Plan to keep the starchy root vegetables on one baking sheet, and the rest on another. Repeat this step until you have coated and transferred each vegetable to the baking sheets.
Roast the vegetables for 20 minutes, then rotate the pans. Cook the starchy vegetables another 20-25 minutes, until fork tender and golden. And cook the cauliflower and Brussels sprouts another 15-20 minutes, until tender and crispy on the edes.
When both trays of vegetables are roasted to your liking, transfer one tray to the other, then mix them together using a wooden spoon or metal spatula. Serve hot.

Notes

Recipe Notes and Tips

Use your favorite vegetables. This blend of roasted sweet potatoes, carrots, cruciferous vegetables, and onions is my favorite balance of savory and sweet. But you can use 4 pounds of whatever veggies you fancy, or just one type.
Cut the vegetables into evenly sized pieces to ensure even roasting. I usually cut the sweet potatoes and carrots into roughly ½ to ¾-inch cubes. It’s also important to keep the Brussels sprouts and cauliflower similar in size, but since root vegetables take longer to cook, cutting those uniformly is most important.
Roast separately. I roast the vegetables separately and on two baking sheets to guarantee even baking. If one veggie cooks much faster than other, it can easily be removed from the oven. Nothing gets burnt, everything cooks evenly.
Roast starchy veggies separate from cruciferous. Starchy veggies will be in the oven a little longer, so they should be on a separate pan. If you decide not to separate the veggies, just be sure to stir them halfway through the roasting time.
Don't crowd the pan. The vegetables release steam as they cook, and if that steam gets trapped, they’ll turn mushy instead of crisp. For perfectly tender, caramelized oven-roasted veggies, divide them between two pans and make sure they have plenty of space.
For extra crispy veggies. Divide them between 3 pans to allow for even more space between the vegetables so they can crisp evenly.
Extra cauliflower? This recipe calls for ½ a cauliflower. If you don't want to have uncooked extras, skip the brussels sprouts and use the whole vegetable. Or save the extra to make Air Fryer Cauliflower or Roasted Cauliflower Rice.
Monitor the roasting process. Ovens often have hot spots, which can cause vegetables to cook unevenly. Keep an eye on them as they roast—stir the veggies or rotate the pan halfway through, and remove the vegetables when they’re fork-tender, caramelized, and cooked to your liking.
Season to taste. If needed, add more salt, pepper, or other seasonings after roasting, or adjust them to your flavor preferences.

Storage Directions

Refrigerating: Leftovers keep covered in an airtight container in the fridge for up to 5 days.
Freezing: Once cooled to room temperature, the roasted veggies can be frozen in a freezer-safe container for up to 3 months. Defrost overnight in the fridge until thawed.
Reheating: Warm the vegetables in a 400°F oven for 10-15 minutes or until re-crisped and hot. If the veggies seem dry, toss them with an extra teaspoon or two of oil. For extra crispiness, preheat the pan first.

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