Why are my roasted vegetables mushy?

You probably over crowded the pan which caused the vegetables to steam and not brown. It's best to use two sheet pans instead of loading up one.

Do you season vegetables before roasting?

I like to toss my vegetables with olive oil and salt and pepper before roasting for an even layer of seasoning.

Roasted Breakfast Vegetables - The Hungry Waitress

Description

I know what your thinking ... vegetables for breakfast? Trust me when I say the combination of brussels, potatoes, onion, and bell peppers work for any time of day.

Ingredients

Units Scale

4 cups potatoes, cut into 1" cubes
4 cups Brussels sprouts, halved
1 red bell pepper, roughly chopped
1 red onion, roughly chopped
6 whole garlic cloves, peeled and halved?
3 Tablespoons olive oil
1 1/2 teaspoon salt
1/4 teaspoon pepper
1 Tablespoon balsamic vinegar

Instructions

Preheat the oven to 400 degrees.
Toss all of the ingredients on a sheet pan and make sure all of the vegetables have a nice coating of olive oil, salt, pepper, and vinegar.
Bake for 25 minutes, toss everything, bake bake an additional 15-20 minutes.

Equipment

Baking Sheet with Rack

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Notes

I like to put parchment paper down on the sheet pan so the veggies don't stick and there is less clean up.

Prep Time: 10 minutes
Cook Time: 45 minutes
Category: Breakfast
Method: Sheet Pan
Cuisine: American

Keywords: breakfast, roasted vegetables, vegetables, brunch, vegan