Wednesday, January 25, 2012

Roasted Veggies

This is one of my staples, it’s elegant, delicious and super easy to make! I have paired it with Pot Roast, Chicken, Pork, it's really a great way to round out a meal.

You really can use whatever you prefer, however this is what I have used. As far as quantity it depends how many you are feeding! I usually mix up four or five vegetables and eyeball the amount.

Brussels Sprouts (halved)
Sweet Potatoes (peeled and cubed)
Butternut Squash (peeled and cubed)
Asparagus (halved)
Red Onion (quartered)
Carrots (peeled thirds)
Parsnips (peeled thirds)
Beets (peeled quartered)
Extra Virgin Olive Oil
Salt and Pepper

Preheat oven to 375.  Place cut vegetables on cookie sheet and drizzle with EVOO and cover with salt and pepper. Mix with your hands to cover all vegetables. Put in oven @ 375 for 45-60 minutes flipping the vegetables halfway through.

No comments:

Post a Comment