ROASTED VEGGIES

“I hate it when I think I’m buying organic vegetables and when I get home they’re just regular donuts.”

In the last post about cast iron skillets I mentioned serving roasted veggies.  If you’re not a fan it’s probably because you haven’t made and/or tried them.  Or maybe you just don’t like veggies.  Give these a try.  Veggies do so many good things for your body, and roasted veggies are easy to make.

It’s difficult to give a precise recipe for roasted veggies because there are so many veggies that are delicious roasted.  To name a few:

onions –  thick slices

peppers- I prefer the red

broccoli – which I prefer steamed

sweet potatoes

asparagus

carrots

brussel sprouts

cauliflower

mushrooms

almost any root veggie

DISTRUCTIONS:

Select 3 or 4 veggies for your dish.  Cut the veggies into mouth-sized pieces.  Place on a baking pan or in a roasting pan.  Make sure there’s plenty of room so they’re not piled on top of each other.  It’s OK to place parchment paper on the pan for easy cleanup.  I am so into easy cleanup!

Toss the veggies with a bit of olive oil, enough so they’re lightly coated.  Salt lightly.  Roast at about 375 degrees for 20 minutes.  Check them and toss them.  Give them another 10 to 15 minutes.  Check and toss again.  I generally pull them out of the oven when the sweet potato pieces are tender.  I hope that by then the other veggies have browned a bit.

rst-veg

These need nothing but a fork.

Leftover roasted veggies are easy to re-heat and taste just as good the next day.  I like to make a big batch so I always have veggies at the ready when I’m putting lunch together for myself.  They’re a great side dish with leftover quiche.  Yes, I’m into easy!

Loveya – The Grandma

 

 

 

lo-carb side dish Veggies

Grandma Pat View All →

Artist, African hand drum student, yoga neophyte, and Grandmother of 22 or so grandchildren. I enjoy cooking and writing. I value good friends and quiet times for reading.

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