If it was in there, I roasted it

Last night, I decided that I wanted to roast some vegetables.


They’re delicious for starters. It’s really hard to go wrong with roasted veggies.

They’re also easy, if you don’t mind chopping, which I don’t. I actually like chopping. I find it relaxing.

They’re forgiving. It really doesn’t matter what you decide to roast – they’re almost always good.

Last night I decided to clean out the crispers:

1 head of garlic, crushed or diced
1 onion, sliced
Brussels sprouts, as many as I could find
2 broccoli crowns, in pieces
2 cups fresh green beans
3 carrots, sliced
2 turnips, chopped
1 parsnip, chopped
1 acorn squash, chopped
1 red bell pepper, chopped
1 zucchini, cubed
1 yellow squash, cubed

Olive Oil, enough to lightly coat the veggies
Sea Salt, to taste
Pepper, to taste
Oregano lots)
Dried basil, lots

I preheated the oven to 350-375

I dressed everything in the oil, salt, pepper, and spices, except the zucchini and the summer squash in a large bowl.

I laid everything out in a single-ish layer in a large roasting pan.

I let that cook for 20 minutes, stirring every 10 minutes until the broccoli started to crisp.

I tossed the 2 squash in a second mix of oil, salt, pepper, and spice and then added that to the roasting pan.

I then let it cook for another 15 minutes.

When they were done enough (or to my taste, as this is obviously more art than science), they came out and got served up with a rice noodle and peanut sauce dish (recipe here) Yum.


The other thing I like about roasted veggies? They taste just as good the next day!

3 comments so far

  1. […] We served this over brown rice spaghetti, topped with chopped scallions with a generous side of roasted vegetables. […]

  2. Lara on

    We made your roasted carrots w/rosemary and balsamic vinegar. Pretty good stuff!

  3. KJ on

    Good to know! I have a new carrot and cinnamon recipe that I am going to be posting soon! If you try it, let me know what you think!

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