Roasted Vegetables
2013-02-26 18:34:30
Serves 4
Roasted Vegetables are delicious. This type of cooking brings out the sweetness of the vegetables, is easy and maintains the nutritional value. They are yummy whether eaten warm or cold. These vegetables are good as a side dish, main meal, snack or a wonderful addition to salads or other dishes. Once cooked I like to squeeze some fresh lime juice over them.
Prep Time
30 min
Cook Time
40 min
Ingredients
- Your choice of Okra, Mushrooms, Snap Peas, Broccoli, Carrots, Brussel Sprouts, Beets, Butternut Squash, etc.
- Lime
- Baking Pan
- Parchment Paper
- Canola or Olive Oil Spray
- Salt and Pepper
Instructions
- Prep vegetables by washing and cutting into desired sizes. Remember that different vegetables have different cooking times. I am going to use the picture above as an example of how to stagger the cooking time of vegetables.
- Preheat oven to 375 degreees.
- Prep baking pan (or cookie sheet) by lining with parchment paper.
- Place the brocolli, carrots, beets and brussell sprouts on the pan. These vegetables take longer to cook so we are going to give them a head start. Spray the vegetables with the cooking oil.
- Place in oven for 15 minutes.
- Add the okra, mushrooms and snap peas to the baking pan. Spray all vegetables with cooking oil. Salt and Pepper, as desired.
- Return to over for 20 minutes. Ovens vary so watch your cooking time here.
- Remove from oven. Vegetables should be firm and not mushy.
- Let cool for 5 minutes and squeeze fresh lime juice over veggies.
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