Serves 6: Roasted vegetables are delicious! Easy to prepare, easy to cook, wonderful to look at and delicious to share. This recipe makes a great side dish with an omlette or quiche, or as a full one-bowl meal with scrambled eggs, tofu, beans and lentils, or any lean protein. Feel free to toss in some fresh herbs to kick up the flavor and freshness of the dish.
Tools Needed: Paring knife, vegetable peeler, high-lipped baking sheets or pans, parchment paper
- ¼ cup + 1 Tsp. olive oil
- 1 bag carrots, peeled & cut into 1 inch pieces
- 2 med. sweet potatoes, peeled & cut to 1 in. pcs.
- 2 med. zucchini, cut to 1 in. pieces
- 3-4 red potatoes, cut into 1 in. pieces
- 1-2 onions, peeled, cut to 1 in. pieces
- Salt & pepper or seasoning blend of choice, to taste
Preheat oven to 425°. In a large bowl, combine the peeled and sliced vegetables with the oil. Don’t skimp on the oil! Salt well, so that every piece gets some. Remove the zucchini to a separate bowl. Place the vegetables onto the pre-greased (or parchment papered) baking sheet. Make certain that there is enough space between the pieces. Don’t crowd them on the sheet or they will steam instead of roast. If needed, roast your vegetables on separate baking sheets. Leave room for the zucchini to be added later, or roast zucchini on a separate baking sheet. Place all vegetables except the zucchini into the hot oven, and let roast for about 10-15 minutes. Then, put the zucchini in the oven and turn the first batch of vegetables over. Continue to roast the vegetables for another 15-20 minutes, or until you see browning on the vegetables; what is called “toast on the roast”. Test veggies before removing from the oven. Remove vegetables from the pan to a serving dish, sprinkle with fresh herbs and a dash more salt, and serve.
Nutritional Facts: Per serving: Calories: 260 ~ Total Fat: 9.5 ~ Sat. Fat: 1.4g ~ Sodium: 151g ~ Total Carbs: 31g ~ Fiber: 6g ~ Sugars: 4g ~ Protein: 3.5g