Friday, December 21, 2012

Oven roasted veggies

 OK so pretend I'm writing this in the fall... 

 Or not, because you all know how much I love the fall. So it's not THAT weird for me to be posting this in December??

And you can make roasted veggies anytime! Not just in the fall!! 


 OK, so here's the recipe. :)

Chop up ANY root or other veggies.
Here are some ideas:

Carrots

Bell peppers
Potatoes (red, purple, yukon gold, sweet, etc.)
Onions (white or sweet are best)
Brussels sprouts (sliced in half)
Butternut squash
Leeks
Beets
Turnips
Parsnips
Hatch chili peppers
Etc
Etc
(Get the idea? Almost anything works!)

Toss chopped veggies with olive oil to coat, and salt and pepper. 

Roast in 375-425 degree oven (depends on the veggies you're using. Potatoes will take longer to cook.) I put them on a pan with foil so it's easy clean up - easy to make, easy to clean up - hmm, I like the sound of this!

Roast for 30-40 minutes. Brussels are best when they're getting brown and crispy, all other veggies taste great when they're tender. 

See? So forgiving, and SOO easy. Do this same method with broccoli (toss with Olive oil, S&P, roast till brown and crispy) and asparagus (same, just not as long in the oven). YUM! 

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