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.

Kristy

Ingredients:

  • 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)

Preparation:

  1. Preheat oven to 400 degrees.
  2. 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.
  3. Place the vegetables in a large zip lock bag and add olive oil and shake until all the veggies are coated.
  4. 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!)
  5. 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:

Nutritional info for this dish will vary greatly depending on what vegetables you use.

Notes:

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.

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4 Comments

 
  1. Lori says:

    Can you add some balsamic or something to give a little more flavor?

    • Sarah says:

      Absolutely! I use organic garlic salt mixed with flaxseed and sprinkle it all over my veggies! I love garlic so for me it’s perfect! You can also add 1-2 tablespoons of balsamic vinegar to the oil. The addition of spices like rosemary, thyme, curry or one of my Mom’s favorites, garam masala would make a nice change too. I eat roasted veggies for dinner at least 3-4 times a week and I never have the same thing twice. I mix and match my veggies and flavors!

      ~Sarah

  2. Nancy says:

    I tried this and it was wonderful - I’ll be making it again! I didn’t have some of the veggies, so I just threw in what I had ~the balsamic vinegar gives it just the right flavor. Yum!PS I’ve never eaten Golden Beets,nor Brussell Sprout but they were wonderful in this! I had planted some and was searching for a recipe to try them in. Glad I found it!

    • Kristy says:

      Nancy, glad to hear you like the roasted vegetables. Part of the beauty of this recipe is using whatever vegetables you have. I never liked beets or brussel sprouts before having them like this but what a difference roasting with the balsamic makes. As you said, just the right flavor, and using home grown is even better! Thanks for letting us know. Kristy

 
 

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