Heather says:
Roasting vegetables is a simple way to bring out the flavor. I like to mix it up and use vegetables such as: turnips, carrots, parsnips, zucchini, and yellow squash. For extra flavor I’ll slice an onion into wedges and add a garlic clove or two.
Preheat the oven to 425°F, cut vegetables into chunks, toss with a small amount of olive oil, spread in a single layer on a baking sheet, and sprinkle with kosher salt and fresh ground pepper. Bake for 20 minutes or until tender. For variety consider sprinkling with herbs such as rosemary or thyme.
Enjoy
Tags: recipe7 Comments
I love roasted veggies!
Thanks for this – even I could do this!!
Try adding radishes. They get sweet when roasted. Beets (fresh, not pickled) and sweet potatoes are good too. Any winter squash (acorn, butternut, etc.) would work, too. Fennel is excellent, and produces a really unique flavor.
Basically, if there’s a veggie in the grocery store that you’ve never used, peel it, chunk it, and roast it and see what happens. You really can’t go wrong!
Carrots and parsnips together are a good combo. I’ll cut them into long sticks, as you would for a veggie dip tray, instead of chunks. They go great with pork.
Mmmmm, that sounds delish!
I LOVE roasted winter vegetables! I usually do mine a little longer, more like 40 minutes. Sometimes we wrap a whole bulb of garlic in foil and pop it in alongside; then we squeeze the roasted garlic onto French bread. yummmm.
Roasted garlic is amazing. ::filing away for future posts::
Where did you get these plates? I have plates that I bought at Sears (a million years ago) that I would like to add to, but I don't think they make them anymore. These would coordinate nicely. Mine were made by Colormate and look similar to these but have circles of several colors, not just green. Thanks!!