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Easy Roasted Vegetables Recipe

One of my favorite side dishes for nearly any meal is roasted vegetables. Our boring dinner feels gourmet in seconds plus we can always use an extra serving of healthy vegetables in our day.

Roasted Vegetables in a Pan

I have to laugh when someone asks for a recipe since the dish practically makes itself.

Vegetables + olive oil + salt + pepper

For those of you who prefer to measure, here’s my best shot at an official recipe. Trust me – once you have this system down, you won’t bother with measuring.

Ingredients

1 butternut squash, peeled, seeds removed and cubed
3 sweet potatoes, peeled and cubed
5-6 small red potatoes, washed and cubed
5 large carrots, peeled and cubed
1 large red pepper, seeds removed and diced
1 medium red onion, large diced
2-3 tablespoons olive oil
1 1/2 teaspoons fresh cracked pepper
1 tablespoon kosher or natural sea salt

Chopped Vegetables

Prepare your vegetables and chop into equal-sized pieces.  Place in a large mixing bowl. Add olive oil and toss to coat.  Add salt and pepper and toss again.

 

Spread in a single layer onto two cookie sheets.  Bake at 425 degrees for 20-25 minutes or until edges of veggies begin to brown and carrots are cooked through. Makes 10-12 generous servings.

Tips & Variations

I line my cookie sheet with foil for easy clean up.  If your veggies stick, try adding more olive oil next time or spraying your pan with a light coating of olive oil first.  I use a Misto Sprayer. Don’t be tempted to cram all the veggies into one pan. They’ll cook better and faster if they have room to breath.

Mix up the routine by using a variety of salts.  Different salts have different properties.  I’ve always used kosher salt but since I went on a field trip to Harmon’s City Creek last week and saw their salt collection, I’m going to have to experiment further.

Mix up the veggies.  Some nights, we’re all potatoes.  When fall comes around I tend to throw in other gorgeous gourds.  You can add your garden zucchini or mushrooms but remember that they cook up faster so add them halfway through or cut them bigger than the rest.

Next time you think about opening a can of corn or reaching for frozen peas, consider making a pan full of roasted vegetables.  Our family still enjoys corn and peas, but we love our roasted vegetables.

More Recipes

Spinach Salad Recipe

A Buche de Noel – A Yule Log Cake

Easy Appetizer – Dill Havarti in Puff Pastry

Note: Misto Sprayer is an affiliated link to Amazon in case you wanted to go shopping.

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Comments (1)

  1. Shawna Wilde 12/15/2012 at 1:41 pm

    Thanks for the recipes! Shawna