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Roasted Vegetables


  • 1⁄8–1⁄4 cup extra-virgin olive oil
  • 5 cloves garlic, peeled, ends removed
  • 8 pearl onions, peeled, ends removed
  • 10–12 Brussels sprouts, end removed, halved lengthwise
  • 6 baby carrots, halved lengthwise
  • 1⁄2 cup cauliflower florets in small pieces
  • Sea salt and fresh ground pepper, to taste
  • Good-quality balsamic vinegar


Preheat the oven to 450°F. Add the olive oil to a cast-iron pan and heat to medium high. Add the Brussels sprouts, cut-side down, and the rest of the vegetables. Sprinkle with salt and pepper. Cook until the sprouts begin to take on a golden brown, then move the entire skillet to the oven. Continue to cook for 20–25 minutes, or until the edges of the vegetables take on a rustic deep brown. Sprinkle with balsamic vinegar to taste. Serves 4.