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Perfect Roasted Vegetables Recipe – Crispy, Caramelized & Kosher

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✓ Pesach-friendly. Look for a Pesach hechsher on: garlic powder. Pesach recipes and menu planner

Pareve

Roasted vegetables turn crispy and caramelized at high heat. This medley of carrots, zucchini, yellow squash, red pepper, red onion and Brussels sprouts is tossed with olive oil, rosemary and garlic powder.

Tips for Caramelized Vegetables

Cut everything to a similar size, and give dense vegetables like carrots and Brussels sprouts a head start. Spread them in a single layer with space between the pieces, using two pans if needed, and roast at a high temperature, turning once. The high heat brings out their natural sugars.

Kosher Notes

These vegetables are pareve and go with anything, from roast chicken to brisket to a dairy meal. Brussels sprouts can harbor insects; many people use certified frozen sprouts or check fresh ones carefully.

Variations

Potatoes, sweet potatoes, broccoli, cauliflower and asparagus all work; heartier vegetables need 10 to 15 more minutes. Leftovers keep for 4 days.

Perfect Roasted Vegetables Recipe – Crispy, Caramelized & Kosher
Transform ordinary vegetables into golden, caramelized perfection with this foolproof roasting technique that works every time.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 6 servings
Course: Side Dish
Cuisine: Jewish, Mediterranean
Calories: 145
Ingredients Method Notes

Ingredients
  

  • 2 large carrots peeled and cut into 1-inch pieces
  • 1 large zucchini cut into 1-inch pieces
  • 1 large yellow squash cut into 1-inch pieces
  • 1 medium red bell pepper cut into 1-inch strips
  • 1 medium red onion cut into wedges
  • 8 ounces Brussels sprouts trimmed and halved
  • 3 tablespoons olive oil
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper freshly ground
  • 1 teaspoon dried rosemary or 1 tablespoon fresh
  • 1 teaspoon garlic powder
  • 2 tablespoons fresh parsley chopped, for garnish

What I use for this recipe

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Method
 

  1. Preheat your oven to 425°F. Line a large rimmed baking sheet with parchment paper.
  2. Cut all vegetables into similar-sized pieces, about 1 inch. This ensures even cooking.
  3. Place all the cut vegetables in a large bowl. Drizzle with olive oil and toss to coat evenly.
  4. Sprinkle the salt, pepper, rosemary, and garlic powder over the vegetables. Toss again until everything is well seasoned.
  5. Spread the vegetables in a single layer on the prepared baking sheet. Don't overcrowd - use two pans if needed.
  6. Roast for 20-25 minutes, stirring once halfway through, until vegetables are tender and edges are golden brown and caramelized.
  7. Remove from oven and sprinkle with fresh parsley before serving. Taste and adjust seasoning if needed.

Notes

Feel free to substitute any vegetables you have on hand - potatoes, sweet potatoes, broccoli, cauliflower, and asparagus all work well. Just adjust cooking times as needed. Heartier vegetables like potatoes may need an extra 10-15 minutes. Store leftovers in the refrigerator for up to 4 days.
Nutrition Facts
6 servings per recipe
Serving size 1 serving
Calories 145
% Daily Value*
Total Fat 6g 8%
Saturated Fat 1g 5%
Trans Fat 0g
Cholesterol 0mg
Sodium 485mg 21%
Dietary Fiber 6g 21%
Total Sugars 12g
Protein 4g 8%
*Percent Daily Values are based on a 2,000 calorie diet.

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Ess gezunterheit!

Yiddish for "eat in good health." Kosher recipes for Shabbat, the holidays and every weeknight, with meat, dairy and pareve always kept apart.

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