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Recipe: The Ultimate Roasted Vegetables

Cumin, paprika, and soy sauce combine to elevate these roasted vegetables to the next level (and maybe even beyond).
Recipe: The Ultimate Roasted Vegetables
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At first look, roasted vegetables can only be so exciting—but that's where you're wrong. All it takes are a few additions, and one or two shakes or dashes later you've got yourself something beyond the usual. This roasted vegetable recipe is a great combination of fragrant spices such as cumin, paprika, and black pepper as well as vegetables with diverse texture and flavors, such as Brussels sprouts, mushrooms, and bell peppers. Whatever you're craving, these roasted vegetables hit the spot! You can also use them to replace the "meat" in wraps and sandwiches and atop pizzas. Enjoy!

Serves 4 to 6

What You'll Need:

  • 1 medium onion, chopped
  • 1/2 bell pepper (red, green or yellow), diced
  • 12 Brussels sprouts, halved
  • 4 cremini mushrooms, chopped
  • 2 scallions, chopped
  • 1/4 teaspoon sea salt
  • 1/4 teaspoon black pepper
  • 1/2 teaspoon cumin
  • 1 teaspoon sweet paprika
  • 4 tablespoons soy sauce
  • 3 tablespoons olive oil or butter

What To Do:

  1. Preheat oven to 375 degrees F.
  2. Place the onion, bell pepper, Brussels sprouts, mushrooms, and scallions into a large bowl.
  3. Season with salt, pepper, cumin, paprika, and soy sauce. Mix until the seasonings are evenly distrubuted and all of the vegetables are coated.
  4. If using butter, skip this step. If using olive oil, add it to the veggies and toss until evenly combined.
  5. Spread the veggies out on a cooking pan lined with aluminum foil. The veggies should be close together instead of spread thinly. You want them to soak in the juices released by one another as they cook.
  6. If using olive oil, skip this step. If using butter, break it up into small pieces and distribute them evenly atop the veggies. The butter will melt and soak through the veggies as they cook.
  7. Bake for 30 minutes, or until vegetables are tender. If using a small oven, keep the oven door slightly ajar to release moisture as the veggies cook — this will prevent them from retaining too much moisture and becoming mushy. A regular-sized oven does not require this.
  8. After 15 minutes, take a spatula and mix and flip the veggies. Place back in the oven and cook for another 15 minutes.
  9. Serve hot or cold. It's flavors intensify when cold and eaten the next day, so you can make these veggies at the beginning of the week and enjoy it throughout the week in sandwiches, salads, or alone! 

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