Roasted Vegetables
Prep Time:
10 minutes
Prep Notes:
Put on your favorite music. It makes chopping vegetables more fun.
Cooking Time:
20 - 30 minutes
Yields:
4 - 6 servings
Ingredients:
garlic
onion (yellow or white are best)
cruciferous veggies
- broccoli
- cauliflower
- Brussels spouts
root veggies
- carrots
- sweet potatoes
- fennel
bell pepper
Spices*
- sea salt
- fresh cracked pepper
- fresh thyme
- oregano, rosemary, and basil
- cumin and turmeric
veggie broth or h2o
extra virgin olive oil
balsamic vinegar
Prep Time:
10 minutes
Prep Notes:
Put on your favorite music. It makes chopping vegetables more fun.
Cooking Time:
20 - 30 minutes
Yields:
4 - 6 servings
Ingredients:
garlic
onion (yellow or white are best)
cruciferous veggies
- broccoli
- cauliflower
- Brussels spouts
root veggies
- carrots
- sweet potatoes
- fennel
bell pepper
Spices*
- sea salt
- fresh cracked pepper
- fresh thyme
- oregano, rosemary, and basil
- cumin and turmeric
veggie broth or h2o
extra virgin olive oil
balsamic vinegar
Directions:
Wash your fresh vegetables.
Cut into 1 inch cubes, slices, floretts, rounds, etc (shape isn't important, but uniform size will ensure even cooking time).
Place into a baking dish (13 x 9 works for me)
Add 3 to 4 tablespoons of liquid (no more than a 1/4 cup). You can always add more, so don't feel the need to add too much.
Cover with aluminum foil and bake for 15 minutes. When time is up, carefully remove foil and give a good stir. Check the moisture level. If veggies are dry, add a little more liquid and recover. If there is still water or broth in the pan, remove foil and slide back in. Cook for about 5 more minutes based on your adjustments.
At the 15 or 20 minute mark, pull out pan, remove foil, add drizzle of evoo, give a good stir, and place back inside for an additional 15-20 minutes. This will depend on the types of veggies, the heat and efficiency of your oven, and how well they steamed in the first round. This part will take practice, especially if you have an older oven like mine. You will soon get to know you oven, how it behaves, and become best friends.
When they are fork tender, remove from oven and turn off heat. Taste for flavor and feel free to add a little more spice or evoo before serving.
Wash your fresh vegetables.
Cut into 1 inch cubes, slices, floretts, rounds, etc (shape isn't important, but uniform size will ensure even cooking time).
Place into a baking dish (13 x 9 works for me)
Add 3 to 4 tablespoons of liquid (no more than a 1/4 cup). You can always add more, so don't feel the need to add too much.
Cover with aluminum foil and bake for 15 minutes. When time is up, carefully remove foil and give a good stir. Check the moisture level. If veggies are dry, add a little more liquid and recover. If there is still water or broth in the pan, remove foil and slide back in. Cook for about 5 more minutes based on your adjustments.
At the 15 or 20 minute mark, pull out pan, remove foil, add drizzle of evoo, give a good stir, and place back inside for an additional 15-20 minutes. This will depend on the types of veggies, the heat and efficiency of your oven, and how well they steamed in the first round. This part will take practice, especially if you have an older oven like mine. You will soon get to know you oven, how it behaves, and become best friends.
When they are fork tender, remove from oven and turn off heat. Taste for flavor and feel free to add a little more spice or evoo before serving.
Notes:
*Have fun with this and play with different combinations. Each time you grocery shop grab a new spice to add to your pantry. This is what will really enhance your food and ensure you are having fun and gaining confidence in the kitchen.
I gladly rely on variations of this dish all through the fall and winter. Few things make me happier than getting cozy with a big bowl of sweet and grounding root vegetables.
It is perfect on its own, but you can serve with raw greens, like arugula and spinach. Or with a grain or pasta. Or with a bean or tempeh. The possibilities are endless!
And of course, leftovers are perfect as a packed lunch.
*Have fun with this and play with different combinations. Each time you grocery shop grab a new spice to add to your pantry. This is what will really enhance your food and ensure you are having fun and gaining confidence in the kitchen.
I gladly rely on variations of this dish all through the fall and winter. Few things make me happier than getting cozy with a big bowl of sweet and grounding root vegetables.
It is perfect on its own, but you can serve with raw greens, like arugula and spinach. Or with a grain or pasta. Or with a bean or tempeh. The possibilities are endless!
And of course, leftovers are perfect as a packed lunch.
