Ingredients
6
6 servings
- •2 cups Brussels sprouts, trimmed
- •1 cup large Yukon Gold potato chunks
- •1 cup large rainbow carrot chunks
- •1 cup cauliflower florets
- •1 cup cubed red beets
- •0.5 cup shallot chunks
- •2 tablespoons olive oil
- •salt and ground black pepper to taste
Instructions
- Preheat the oven to 425 degrees F (220 degrees C). Set an oven rack to the second-lowest level in the oven.
- Fill a bowl with lightly salted water. Place Brussels sprouts in salted water and let sit for about 15 minutes; drain.
- Stir potatoes, carrots, cauliflower, beets, shallot, olive oil, salt, and pepper together in a bowl. Arrange vegetables in a single layer on a baking sheet.
- Roast in the preheated oven until caramelized and cooked through, about 45 minutes.
Nutritional Facts
Per 6 servings
- Calories: 105
- Carbohydrate: 15g
- Fat: 5g
- Fiber: 3g
- Protein: 3g
- Sugar: 4g
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