Roasted vegetables are one of my household staple meals. They can be eaten alone for a delicious lunch or dinner and also served as a side dish to beef, chicken or fish. Any left overs taste great cold and can also be the basis of a vegetable soup that’s made chunky or pureed in a blender with water. And, if you’re ever asked to bring a dish to a dinner, all these veggies cooked in a nice roasting pan, makes them look especially tasty…which they are!
Here’s my basic Roasted Vegetables recipe.
Preheat oven to 450 degrees
1 large Sweet Onion- diced into 1” pieces
1 container of Cherry Tomatoes
A large head of Broccoli chopped into 1” heads
A bag of baby carrots or whole carrots sliced into 1” chunks
2 -3 Zucchini- quartered then sliced into 1” pieces
20-30 Brussels Sprouts- top cropped, outside leaves peeled, sliced in half
3 Peppers: one red, yellow and orange – sliced and diced into 1’’ pieces
A bunch of Asparagus sliced into slices a little longer than an inch
Note: Any vegetables you like can be used. These are the ones I like.
Put all cut ingredients in a large bowl. You might need two bowls (depending on the size of bowl.)
Pour 1/3 cup Olive Oil and 1/3 cup balsamic vinegar over veggies and toss thoroughly. Add pepper to taste and maybe a turn or two of sea salt.
Put all veggies in a roasting pan that has had all sides lightly coated with olive oil.
Pop in the oven for 30minutes. At the 20-minute mark, open oven and mix up the vegetables so they all cook evenly.