Roasting vegetables brings out the natural sweetness. The process creates a natural caramelization and works well with a variety of vegetables to use as a snack, on top of a salad, with eggs, etc. I like to prepare 2 different pans – one with the faster cooking vegetables and another with root vegetables. You can change up the flavoring by switching up the spices. Here is one idea.
- Assortment of Vegetables (I like to use red potatoes with the skins on)
- Olive Oil (depends on amount of vegetables but start with 2-3 Tbsp)
- Salt & Pepper
- Oregano
- Cumin
- Tumeric
- Heat oven to 400 degrees.
- Prepare baking sheet with parchment paper.
- Cut in appropriate sizes for even cooking.
- Mix olive oil and seasonings in large bowl.
- Add in cut vegetables.
- Using hands coat all vegetables with oil mixture.
- Spread on prepare pan.
- Cook for 20 minutes and turn vegetables. Cook for another 20 minutes.
- Vegetables should be browned but not charred.
- I have left the amount of spices off - start with small amounts and add more to taste.
- Quarter brussel sprouts, leave mushrooms bigger than carrots.
- I like to do two pans - one for faster cooking veggies and one that has root vegetables (potatoes with skin on, beets, onions, carrots.
Here is a picture of the root vegetables – these may take a little longer to cook.
Both pans ready to go into the oven.
My favorite product when making this dish – Precut Parchment Paper Sheets They come in a package of 100 for around $16.00 and come in so handy when using baking pans and sheets. They are also good for using on top of your counter to prep food or cooking fish and veggies.
These vegetables also freeze well for future use. I like to divide them up into smaller portions so I have available for lunches at work.
This is absolutely one of our favorite things to do. Both on the grill and in the oven. We could just live on roasted veggies. We are always looking for new ways to do them, so I can’t wait to try your recipe. Thank you