This basic recipe is amazingly good and a staple in my house. It works especially well with carrots, squash, peppers, sweet potatoes or cauliflower. You can prechop and throw them together last minute or make them ahead and reheat from your fridge. They're also use them in salads, on sandwiches, or pureed with some chicken broth in your blender to make a light veggie soup that's great for dipping sandwiches.
Roasted Veggies
Vegetables
olive oil
salt
pepper
Preheat oven to about 425 degrees. Cut up your favorite veggies into similar sized pieces so they cook evenly. lay them on a baking sheet and coat them all lightly with olive oil and a healthy dose of salt and pepper. Pop into oven and roast for 15-20 minutes. Test for doneness with a fork. They should be fork-tender and have some tasty caramelization on the edges.









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