I love roasting vegetables because there are absolutely no rules as to which ones you put in. It’s the perfect way to use up some veggies that are just about to pass their prime. For this particular batch I threw in some mushrooms that were about to go bad, baby carrots that looked too funky to eat raw and half a red onion I had no other use for. The recipe for roasted vegetables is very simple:
- Chopped veggies of any kind (Carrots, broccoli, cauliflower, beans, onions, mushrooms, zucchini, eggplant, etc.)
- 1-3 tablespoons of olive oil (depending on how many people you’re serving)
- Seasonings (my favorites are salt, basil and rosemary but feel free to experiment)
Directions:
1. Preheat oven to 350 degrees.
2. Place chopped veggies on a tray and pour oil on top. Sprinkle on seasonings. Combine well with either your hands or a utensil of choice.
3. Place in oven for 20-30 minutes until veggies are at desired tenderness. Remove and serve. Perfect as a great side dish or healthy snack!
Make this all the time! So fun to experiment with spices, isn’t it?
I know! Spices make cooking even more entertaining!
Roasted Vegetables are my favorite. I like them with balsamic vinegar! I just hate how long it takes… the wait is worth it, but they’re so good that I get super impatient!
I know! I definitely end up snacking on a lot of them along the way haha
They look tasty! Perfectly roasted!
-Jamie
http://www.TwoSistersOneKitchen.com