ROASTED CARAMELIZED VEGETABLES

ROASTED CARAMELIZED VEGETABLES image

Yield 6 people

Number Of Ingredients 15

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Oil for baking sheet
2 garnet yams, peeled and cut to 2-inch chunks
2 large carrots, peeled and cut to 2-inch chunks
4 small leeks (white and light-green parts only), cut to 2-inch chunks
10 Brussels sprouts, halved
1 small red onion, peeled and cut into 2-inch wedges
1 1/2 tablespoons olive oil, or more if needed
4 garlic cloves, minced
1 teaspoon dried oregano or thyme
1/2 teaspoon kosher salt
Cold-press olive oil (see Note)
Seasonings:
Sea salt or kosher salt
Freshly ground pepper
Balsamic vinegar

Steps:

Preheat the oven to 400°. Rub a dark roasting pan or dark rimmed-baking sheet with oil. Combine all the vegetables in a large bowl and toss with the olive oil, garlic, oregano and salt. Pour into the baking pan and place in the oven. Roast for 15 minutes. Turn the vegetables over with large spatula so they caramelize evenly, and roast for 15 minutes longer, or until the yams and Brussels sprouts are fork-tender. Transfer the roasted vegetables to a serving bowl and drizzle with the cold-press olive oil. Let diners add salt, pepper or balsamic vinegar as desired.