Roasted Vegetables
Roasted vegetables are timeless, delicous, and simple vegetarian recipe. You can use whichever vegetables are in season. For a variation, you can grill or steam vegetables or you can add herbs such as rosemary or thyme to your dish.
Prep time: 10 minutes; Total time: 50 minutes
Ingredients
- Seasonal vegetables (such as carrots, onions, parsnips, potatoes, sweet potatoes, zucchini, asparagus, brussel sprouts, shallots, fennel bulbs, squash, portabella mushrooms, and bell peppers)
- 1 T extra virgin olive oil
- Dash salt
- Freshly ground pepper if desired
Cut your veggies into bite-size chunks and place them in a glass pan. Add olive oil, salt, and pepper and toss veggies together. Roast them at 400 F in the oven for about 40 minutes.
Tips
Try sprinkling rosemary on potatoes or thyme on mushrooms.
Use a grill basket or shish kabobs to grill veggies or a steamer basket to steam veggies instead of roasting them.
Slice a few veggies into long, thin strips so you can use them on sandwiches or wraps for lunches.
Go light on the salt. You can always add more later.
Use a different type of oil for a different flavor. Extra virgin olive oil adds a Mediterrean flavor. Try sesame oil and a splash of soy sauce (instead of salt) to give your veggies an Asian flavor.
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