Roasted Root Vegetables with Lemon-Caper Sauce
A bright and briny finish elevates these perfectly caramelized roasted vegetables
Why This Recipe Works
Strategic placement on the baking sheet is the secret here; centering the Brussels sprouts while surrounding them with hardier carrots and potatoes ensures everything browns without the delicate sprouts charring. A finishing toss with capers and lemon juice cuts through the earthiness of the roasted roots.
Instructions
Adjust an oven rack to the middle position and heat the oven to 450 degrees.
Combine the Brussels sprouts, potatoes, shallots, carrots, garlic, olive oil, thyme, rosemary, sugar, salt, and pepper in a large bowl and toss until the vegetables are evenly coated.
Spread the vegetable mixture onto a large rimmed baking sheet, arranging the Brussels sprouts in the center and the potatoes and carrots around the perimeter. This placement protects the more delicate sprouts from the intense heat at the edges of the pan.
Roast until the vegetables are tender and deeply browned, 30 to 35 minutes, rotating the pan halfway through for even browning.
Transfer the vegetables back to the bowl and toss with the parsley, capers, and lemon juice. Serve warm with lemon wedges.
Frequently Asked Questions
Can I freeze this recipe?
Keep in an airtight container in the refrigerator for up to 3 days; reheat in a 350-degree oven until crisp.
