One of the special tricks I use to reduce the amount of oil needed when roasting vegetables is to toss the vegetables in a small amount of oil and then also spray the pan. I would need to toss the vegetables in more oil otherwise in order to prevent them from sticking. This method helps cut the amount of oil down by about half. I also always line the pan with aluminum foil for easy clean-up, which is especially great around the holidays because it seems like we are cooking more than during the rest of the year. This recipe would be great for Thanksgiving because you can combine two requisite side dishes into one: the sweet potatoes and the vegetables.
|Before: beautiful colors|
|After: roasted caramelized deliciousness|
Balsamic and Garlic Roasted Brussels Sprouts, Sweet Potatoes, and Onions
1 lb Brussels sprouts, ends trimmed, rough leaves removed, and cut in half from top to bottom
3 small or 2 medium sweet potatoes, cut into small chunks (about 3/4"x3/4")
1 medium red onion, cut into slivers and leaves separated
6 whole cloves garlic, peel left on
2 tbsp extra virgin olive oil
2 tsp balsamic vinegar
salt and pepper, to taste
non-stick cooking spray
1) Preheat oven to 425 degrees F.
2) Toss all the ingredients together in a large bowl and arrange in as close to a single layer as possible on a sprayed baking tray.
3) Roast for 35-40 minutes, or until the potatoes are soft and all the vegetables are very caramelized.