When I first started cooking, I experimented with roasting veggies and quickly became hooked. I like making a huge batch for dinner and then using the leftovers all week putting some in packed lunches, pasta dishes, or scrambled eggs.
Lately, I’ve been making this colorful combo of veggies I found on My Recipes. The original recipe calls for eggplant which I don’t add but I’m sure it would be great. When roasting, I have found not skimping on the oil is key. Also, I try to cut veggies somewhat uniformly so they cook evenly. Happy Friday!
What is your favorite vegetable (or combo of veggies) to roast?
- 2 zucchini, sliced
- 1 large sweet potato, peeled and chopped
- 1 small or ½ large onion, cut into fourths and sliced
- 1 red bell pepper, cut into strips
- ¼ cup olive oil
- 1 Tbsp. fresh rosemary chopped or 1 tsp dried
- ¼ to ½ tsp. salt
- ¼ tsp. pepper
- Preheat oven to 400 F.
- Prepare the vegetables and place in a medium bowl.
- Add oil, rosemary, salt and pepper to the veggies and mix well.
- Place on a large roasting pan and cook for about 30 minutes or until tender and lightly browned.
- Add more salt and pepper to taste.
For more easy recipes and tips on how to serve meals to kids, check out Maryann’s book The Family Dinner Solution: How to Create a Rotation of Dinner Meals Your Family Will Love
Roast Veggies! Simple and healthy idea! Thanks for sharing this fabulous recipe. its gonna be one of may xmas menu!
This was simple & amazing! Didn’t have rosemary but it still was fantastic.
Thanks! It’s one of my favorites.