Perfectly Roasted Vegetable

• 2 cups Brussels sprouts, trimmed
• 1 cup large Yukon Gold potato chunks
• 1 cup large rainbow carrot chunks
• 1 cup cauliflower florets
• 1 cup cubed red beets
• 1/2 cup shallot chunks
• 2 tablespoons olive oil
• salt and ground black pepper to taste

1. Preheat oven to 425 degrees F (220 degrees C). Set an oven rack to the second-lowest level in the oven.
2. Fill a bowl with lightly salted water. Place Brussels sprouts in salted water and let sit for about 15 minutes; drain.
3. Stir potatoes, carrots, cauliflower, beets, shallot, olive oil, salt, and pepper together in a bowl. Pour vegetables in a single layer onto a baking sheet.
4. Roast in the preheated oven until caramelized and cooked through, about 45 minutes.

brussels sprouts, chunks, carrot, cauliflower florets, red beets, shallot chunks, olive oil, salt

Taken from www.allrecipes.com/recipe/235479/perfectly-roasted-vegetable/ (may not work)