Perfectly Roasted Vegetable

Ingredients

• 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
• 1/2 cup shallot chunks
• 2 tablespoons olive oil
• Salt and ground black pepper to taste

Directions

Preheat 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. Pour vegetables in a single layer onto a baking sheet.

Roast in the preheated oven until caramelized and cooked through, about 45 minutes.