Oven Roasted VegetablesSep 22 2010 by
This is a pretty basic dish that I eat probably 3-4 times a week. You can change it up by using different vegetables, adding beans, serving over cooked quinoa or rice. I like to use the vegetables that are in season and freshest for the most nutritional dish possible.
- 3-4 cups total of whatever vegetable combination you like (the following is a sample combination)
- 8 ounces mushrooms (I like baby bellas)
- 1 red pepper
- 1 onion
- 1 medium size zucchini
- 1-2 carrots
- 1 medium beet (If you use a red beet keep it separate so the color doesn’t bleed into the other vegetables, the orange beets work better)
- 1 parsnip
- 1 turnip
- 1 potato
- 1 sweet potato
- 1/2 cup cubed squash of your choice (butternut squash works well)
- 6 brussel sprouts, halved
- 1/2 cup cherry tomatoes
- sea salt, to taste
- freshly ground black pepper
- 2-3 tbsp olive oil
- 2 tbsp balsamic vinegar (optional)
- Preheat oven to 400 degrees.
- Peel and chop vegetables into approximately 1 inch size chunks (the vegetables that take longer to cook- potatoes, carrots, beets, etc - should be cut a little smaller than say onions or mushrooms.
- Place the vegetables in a large zip lock bag and add olive oil and shake until all the veggies are coated.
- Spread the mixture on a large baking sheet or roasting pan, so that every piece is touching the bottom of the pan (I like to use a non stick foil on the pan for super easy clean up!)
- Sprinkle with sea salt and freshly ground black pepper. Roast in oven, stirring once or twice for about 30 minutes or until vegetables are tender and slightly browned.
Nutritional info for this dish will vary greatly depending on what vegetables you use.
This dish is best served right away. You can stored leftovers in the fridge for 1-2 days but they will lose their crispiness when reheated.