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Roasted Veggies (with or without pesto)

June 21, 2016

I make this a few times a week. Switching up the veggies keeps the dish novel. I eat the leftovers for lunch sometimes.

 

Almost any vegetable with work in the recipe. You just want to end up with 4 cups of chopped raw, peeled vegetables. You can have 2 kinds or veggies or 10.

 

Onions are essential, but any kind of onion will do. Hard vegetables should be cut a bit smaller than cooked ones, so they are done cooking at about the same time, but this is a pretty forgiving dish.

 

Hard Vegetables:
Carrots
Sweet Potato
Beets
Broccoli

 

Softer:
Onions,

Zucchini

Cabbage

Peppers

Cauliflower

Asparagus

Mushrooms

Garlic

 

If you are going to add tomatoes, I would add them half way through cooking.

Spread the chopped veggies out on a cookie sheet and drizzle with olive oil. Garlic olive oil is the best if you can find some.

 

Roast in oven at 425 for 15 "ish" minutes  till hard veggies are soft.
Pull them out and drizzle a generous table spoon of maple syrup and a sprinkle of salt.

 

These taste great like this, but if you have some pesto, stir in a heaping tablespoon of pesto.

 

 

 

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