Roasted Vegetable Medley

roasted vegetable medley

This Roasted Vegetable Medley is a nutritious and savory side that blends Brussels sprouts, carrots, and cipollini onions.

Roasted Vegetable Medley
Makes 6 to 8 servings
Write a review
Print
Ingredients
  1. 2 pounds Brussels sprouts, trimmed and halved
  2. 2 (6-ounce) packages baby carrots with tops
  3. 2 (6-ounce) packages baby rainbow carrots with tops
  4. 6 ounces cipollini onions, peeled
  5. ¼ cup olive oil
  6. 2 teaspoons kosher salt
  7. 1 teaspoon ground black pepper
Instructions
  1. Preheat oven to 425°. Line two large rimmed baking sheets with foil.
  2. In a large bowl, toss together all ingredients. Divide between prepared pans, and spread to a single layer.
  3. Bake until vegetables are browned and tender, 15 to 20 minutes, stirring halfway through.
Paula Deen Magazine https://www.pauladeenmagazine.com/
 

Get more great recipes by ordering your subscription to Cooking with Paula Deen today!