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Perfect Roasted Vegetables Recipe - Crispy, Caramelized & Kosher - Jewish recipe
There's nothing quite like the smell of vegetables roasting in the oven. You know that moment when the edges start to caramelize and your whole kitchen fills with this amazing aroma? That's when you know dinner is going to be good. I started making this roasted vegetable medley about five years ago when I was trying to get my kids to eat more vegetables without a fight. Turns out, roasting transforms even the most stubborn Brussels sprouts into something crispy and delicious. The high heat brings out natural sugars in the vegetables, creating those golden brown edges that make everything taste better. I've served this alongside everything from roasted chicken to brisket, and it never disappoints. The key to really good roasted vegetables is getting your oven hot enough and not overcrowding the pan. I learned this the hard way after making soggy, steamed vegetables too many times. Now I always use 425°F and make sure there's space between each piece. Another thing that makes a huge difference is cutting everything roughly the same size so it all finishes cooking at the same time. This recipe works beautifully for Shabbat dinner or any weeknight meal. I love how you can prep everything in the morning, then just pop it in the oven when you're ready. The vegetables keep well in the fridge for a few days, and they're actually pretty great cold in salads too.
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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

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.