Easy roasted vegetables

Wednesday, November 17, 2010

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Roasted vegetables

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.

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!


Aubrey West @ Healthy Easy Recipes said...

A perfect recipe for a busy day. This one looks very healthy and easy to do. Thanks for the great ideas!

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