Roasted Winter Vegetables with Capers and Lemon
A vibrant, herb-flecked medley of roasted root vegetables and charred Brussels sprouts.
Why This Recipe Works
The secret to this medley is roasting the Brussels sprouts cut-side down in the center of the pan, where they caramelize deeply against the hot metal. A bright finish of capers and lemon juice cuts through the earthiness of the roasted roots.
Instructions
Adjust the oven rack to the middle position and heat the oven to 450 degrees. Toss the Brussels sprouts, potatoes, shallots, carrots, garlic, oil, thyme, rosemary, sugar, salt, and pepper in a large bowl until the vegetables are evenly coated.
Spread the vegetables into a single layer on a rimmed baking sheet, arranging the Brussels sprouts cut-side down in the center of the pan where they will brown best. Roast until the vegetables are tender and deeply golden, about 30 to 35 minutes, rotating the pan halfway through the cooking time to ensure even browning.
Whisk the parsley, capers, lemon juice, and remaining oil together in a large bowl. Add the roasted vegetables while they are still hot and toss to coat, then season with salt and pepper to taste. Serve warm with lemon wedges to be squeezed over just before eating.
🍽️ Complete the Meal
Frequently Asked Questions
Can I freeze this recipe?
Best enjoyed immediately; leftovers can be refrigerated for up to 3 days and reheated in a 350-degree oven.
