Perfectly Roasted Vegetables

1. Preheat the 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. Arrange vegetables in a single layer on a baking sheet.

4. Roast in the preheated oven until caramelized and cooked through, about 45 minutes.

Cook's Note:

Measurements of veggies don't really matter, just use what you have and what you want. Other vegetables can be substituted for those above. Regular carrots, yellow or pearl onions, any kind of potato, including yams or sweet potatoes, any kind of beet, asparagus, etc., are all good options.