Roasted Vegetables Recipe


Roasted Vegetables
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  1. Brussels sprout cut thin (you can use frozen (bodek) just thaw and dry as best as possible fresh tastes best)
  2. Sweet potatoes cut into rounds
  3. Carrots cut into thin sticks
  4. You can use Any veggies really i.e.: mushrooms, peppers, zucchini, cabbage, squash, corn, eggplant, try and cut into different shapes its super fun note: some veggies take a little more time to cook
  5. Cooking spray
  6. 1-2 tbsp Olive oil
  7. Salt to taste
  8. Pepper to taste
  1. Preheat oven to 450
  2. Cut veggies to desired size (I like them small but large tastes great too)
  3. Spray a cookie sheet with cooking spray
  4. Spread veggies in an even layer onto cookie sheet I like to separate my veggies in case one cooks faster but feel free to use the same sheet
  5. Drizzle olive oil add salt and pepper
  6. Stir to coat
  7. Place veggies in super hot oven and roast for 5 minutes then toss them around to ensure the bottoms get evenly cooked
  8. Place back in oven for another 5 minutes
  9. Veggies should have a nice color if not place back in oven for another 5 minutes and check on them (the sweet potato needs a little more cooking time usually)
  10. Veggies are done when they a have a nice caramelized outside with a little crunch to it and should be soft in the inside
  1. Enjoy!!!
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Gabriel Boxer of Kosher Guru media & marketing is also a leading kosher food & restaurant consultant all about bringing anything and everything kosher to the masses, follow on Instagram, Facebook & Twitter, subscribe to his YouTube channel and on his blog at Hosting the only kosher foodie radio show "The Nosh" with Kosher Guru airs every Thursday evening at 9:00P.M. on station 620AM.

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