If you’ve ever gone through my recipe index, you will see that I am a big fan of roasted vegetables. I love making a big batch and eating them whenever I am hungry. They are great with a little balsamic drizzle or mixed in a salad for lunch. I love them in omelets and quesadillas too.
Right now I am the only big veggie fan in the house. My daughter is away at college and she is the only other vegetable lover in the family. My 15 year old son eats as little vegetables as he can get away with and my husband could take them or leave them. I’ve tried the old threat that if you don’t eat your veggies, you will not get big and strong but my family just doesn’t buy it. My son is almost six foot tall and my husband carries couches and desks by himself. So much for that.
The nice thing is I don’t have to hide my cooked veggies in the back of the refrigerator or put a “hands off” sticky note on them. I can put them right up front and I know they will not be touched. I can be greedy and have them all to myself. If you are ever in the area, stop by and I am ready to make a veggie quesadilla or omelet anytime.
So here are some tips in roasting vegetables:
- Line your pan with aluminum foil or parchment paper. It makes clean up really quick.
- A drizzle of olive oil and sea salt is really all you need to make vegetables taste great. I add garlic, herbs and other seasonings also but if they are not available there are no worries.
- If you are mixing potatoes or root veggies with other ones, cut the potatoes in small pieces so they will cook quicker. The other vegetables can be left in bigger pieces.
- If you are short on time, 400 degrees is the perfect temperature for veggies to roast quickly.
- Cook what is in season! The fresher the better!
This time I decided to use some fresh chopped garlic and dried parsley to season my vegetables. But thyme, basil, dill or oregano are perfect seasonings depending on what you like.
Make a nice big pan of vegetables and enjoy them during the week!
- 2 Cups baby potatoes, cut into bite side pieces
- 2 Cups cauliflower florets
- 1 Cup carrots, cleaned and cut into bite size pieces
- 1 Red or yellow pepper, cored, seeded and cut into two inch slices
- 10 ounces white mushrooms, sliced in half
- 2 Green onions, chopped
- 3 Tablespoons olive oil
- 1 Tablespoon chopped garlic
- 1 Teaspoon sea salt
- ½ teaspoon black pepper
- 1 Tablespoon dried parsley
- Preheat oven to 400 degrees.
- Line a large baking pan with foil.
- In a large bowl, toss together potatoes, cauliflower, carrots, peppers, mushrooms and green onions with olive oil and garlic. Spread out on the baking pan. Sprinkle with salt, pepper and parsley.
- Roast for about 25 minutes or until they are tender and cooked to your liking. Turn once in between cooking.