Roasted Vegetable Platter
A stunning presentation of seasonal vegetables roasted to caramelized perfection. This versatile side dish elevates any gathering and works beautifully alongside roasted meats or as a vegetarian centerpiece.
Ingredients
Instructions
- 1
Preheat oven to 200 degrees Celsius. Line two large baking sheets with parchment paper.
- 2
Group vegetables by cooking time: pumpkin and potatoes need longest, carrots and Brussels sprouts medium, onions shortest.
- 3
Toss all vegetables except onion wedges with olive oil, salt, pepper, and herb sprigs in a large bowl.
- 4
Spread vegetables in a single layer across prepared baking sheets. Do not overcrowd or vegetables will steam.
- 5
Roast for 25 minutes, then add onion wedges and whole garlic cloves to the pans.
- 6
Continue roasting for another 20 minutes, stirring once halfway through, until all vegetables are tender and caramelized.
- 7
Drizzle with balsamic vinegar and return to oven for 5 final minutes.
- 8
Transfer to a large serving platter. Scatter with crumbled feta and pomegranate seeds if using.