The crispy oven vegetables are a tasty and spicy side dish. A simple recipe that only requires cleaning, seasoning, and baking the vegetables. The oven takes care of the cooking, you just need to check them from time to time. For my crispy oven vegetables, I chose zucchini, carrots, Brussels sprouts, and red onions, but you can use the mix you prefer or experiment with different combinations each time for a varied side dish. Let’s head to the kitchen!
Do not miss
- Difficulty: Easy
- Cost: Affordable
- Preparation time: 20 Minutes
- Portions: 4 servings
- Cooking methods: Oven, Electric oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 1.1 lbs carrots
- 7 oz zucchini
- 12 oz Brussels sprouts
- 3.5 oz red onion
- to taste cumin
- to taste salt
- 3 tbsps extra virgin olive oil
- 1 lemon (juice and grated zest)
- 4 tsps Valdelsa onion tears
Tools
- 1 Cutting board
- 1 Kitchen knife
- 1 Bowl
- 1 Baking tray
- 1 Peeler
Steps
Clean the vegetables: wash the zucchini, dry them, and remove the ends, then cut them into strips. Remove the ends from the carrots, peel them, and cut them into strips. Wash the Brussels sprouts, dry them, remove the outer leaves, and cut them in half. Peel the onion and slice it thinly. Gather all the vegetables in a bowl and season with salt, oil, cumin, juice of half a lemon, and grated lemon zest. Mix well to distribute the seasoning evenly and transfer them to a baking tray. Cook at 392°F for an hour. When ready, add the Valdelsa onion tears and serve the vegetables hot.
Notes
This content contains one or more affiliate links.
FAQ (Frequently Asked Questions)
Can I omit cumin?
Yes. It’s a spice I’ve recently discovered and really like. But its use is optional. You can add spices you prefer.
What can I substitute for Brussels sprouts?
Not everyone loves the strong taste of Brussels sprouts: you can substitute them with another vegetable of your choice or with broccoli and cauliflower florets.
