Super simple supper tonight, kids. It was minimal prep, no hovering over the stove, and easy clean up. Score!
About this time last year I wanted to make a heap of veggies with no fuss. I found a recipe for roasted root vegetables from Cooking Light. I did make the recipe as it was written, but then I got lazy. Plus, I wasn't always interested in the veggies called for in the recipe. I now make this recipe with just about whatever I have on hand and eyeball it when it comes to the oil, brown sugar and salt.
Dinner ended up being roasted zucchini, squash, carrots and red onion. I had a small baked potato and baked tofu on the side. Mmmm... And plenty of left overs for tomorrow! So now, a loose recipe for these roasted veggies.
- Vegetables of your choice, cut up into pieces that will allow them to cook evenly (e.g. don't put tiny pieces of peppers together with big chunks of potato)
- Enough olive oil to lightly coat the veggies
- Two small pinches of brown sugar
- Sea salt to taste
- Balsamic vinegar
- Cracked black pepper
- Set the oven to 400 degrees.
- Place all cut veggie in a big bowl.
- Pour olive oil all over the veggies, sprinkle in the sugar and the salt.
- Toss, toss, toss.
- Put the veggies in a baking pan and put it in the oven.
- Bake for 20 minutes, toss, then bake for 20 more minutes.
- Note - if you are using less dense or thin cut veggies, you may want to shorten the bake time so they don't get soggy.
- When you serve, use cracked black pepper and balsamic vinegar to your hearts content!