I love to cook veggies, but sometimes I don’t want to spend hours in the kitchen coming up with complicated recipes. One of my favorite dishes to make for the week is roasted veggies. It is so easy that you don’t even need a recipe. Roasted veggies are so versatile – you can use them for a variety of recipes.
Here are some ideas. I usually make a fairly large batch and eat the veggies with my eggs in the morning (eggs in the pan, 3 beaten eggs poured over it and you have a great omelette), eat them as snack between meals, or as a side dish with my protein (salmon or grilled chicken). You can also just put them on top of your mixed greens cold and give your salad a note of Winter.
Here’s what I use:
2 lbs of Brussels Sprouts – ends cut off, cut in half
1 big bag of baby carrots
3 bell peppers in all colors, cut in 1 inch squares
Butternut squash cut in 1 inch squares
1 sweet potato, cut in 1 inch squares
1 head of broccoli, cut into florets and stalk cut up as well
1 container of white mushrooms
3 cloves of garlic, finely chopped
Olive oil, salt, pepper
Pre-heat the oven to 375 degrees. Wash all veggies thoroughly and cut them up. Then layer them in a baking pan and mix them up so they’re evenly distributed. You can use any veggies you like, but I prefer to have all colors in there: green, yellow, orange, red… because my eyes eat too
I sprinkle salt and pepper over them and then olive oil – a little goes a long way, so use it sparingly and then toss the veggies to coat them evenly. Put the baking pan in the oven (middle) and roast for about 40-50 minutes. My ‘convection roast’ setting speeds up the process, so check on the veggies mid-way and give them a toss.