I’m almost embarrassed to call this a recipe.
I say almost because I have very little shame; that and it takes anawful lot to make me blush. Alright that’s not actually accurate. If you get offensive, I will laugh. If you get romantic, I will scoff. If you get really vulnerable, I will pat you on the back, while doling out words of comfort.If you get complimentary, towards me specifically, then I might blush. White wine will do it too, so if you looking to get my cheeks inflamed, without all the blustering, justpour me a glass. Matter of fact, I think you should just pour me a glass anyway.
Speaking of, a glassof wine would be a lovely accompaniment to the recipe I’m here to share today: Easy Oven Roasted Vegetables.
During the winter time, I make a pan of theseon weekendsin large enough quantities, specifically so I canlive happily off them all week long. They’ve been an integral part of myevening mealon at least three occasions this week and since all I’m doing is rewarming them in the oven for a few minutes, it doesn’t get mucheasier.
Easy is particularly appealing at7 o’clock onWednesday night, when I finally drag my weary ass homefrom a long and emotionally fraught day at work, and the moment I walk in the door the cats are howling to be fed and there’s a ton of other little things that need doing. On those nights especially, Roasted Vegetables are my salvation.
They aregreat to have with breakfast, lunch, dinner or evenfor brinner. I think some of you strange food bloggersmight prefer them cold, as a snack. Yes, I just called youstrange and I’m fully aware that’s the pot calling the kettle black. I’m good with it.
You can eat these vegetablesas a side dish or make them the star of the show. If you’re feeling creative, pop them in a wrap witha vinaigrette dressing and some goat cheese andtoast it on a skilletor simplytoss them on topof a bowl ofgreens and call it a Winter Salad.
Basically, you’d be hard pressed not to find a way to consume these.
Just as there is an infinitenumber of ways you can eat them, there are a 252,314different ways to make ovenroasted vegetables, and yes I did just pull that number out of my arse, which is why I’m almost hesitant to call this a recipe.
When it comes to cooking times and temperature, you can go hot and fastor low and slow. I prefer the latter because itgives my veggies a nice crispy crust, while still retaininga smooth and butteryinterior.
When it comes to seasoning, you can go spicy, seasonal or casual and herbal.Yes, casual is absolutely a thing.It’s reserved forthe laid back veggies; the hipsters of the bunch.
When it comes to choosing your actual vegetables, I say smoke ’em if you’ve got ’em. Dig around in your fridge, yourroot cellar,wherever you store you veggiesand toss in what’s there. For this particular batch, I went withbaby potatoes, sweet potatoes,shallots, carrots, bell peppers, garlic and cherry tomatoes, simply because that’s what I had on hand. I would have thrown in parsnips, beets, and squash if they were lying around too.
In my mind, all that really matterswhen it comes to Oven Roasted Vegetables isyourcooking fat of choice (I use olive oil) andlots of seasoning.Vegetables aredelicious, but they are also sponges, waiting to soakup flavors, so don’t be afraid to douse those bad boys. Unseasoned vegetables is partially to blame for givinghealthy food it’s bad and boring rap, andbelieve youme, you don’t want that on your conscience.
Today, I don’t have a strange,but good twist, or an interesting caveat. I just have simple, well-prepared, and well-seasonedoven roasted vegetables, which make my work weeks run a little smoother and make my stomach a whole lot happier.
Easy Oven Roasted Vegetables
2015-08-07 03:25:17
A quick and easy method to roast veggies in the oven. Make a big batch one time and live off the leftovers all week.
Ingredients
- 3 Medium Carrots, peeled and diced into largish chunks
- 3 Small Sweet Potatoes, peeled and diced into largish chunks
- 10 Baby Potatoes, diced into largish chunks
- 1 Bell Pepper, any color although red, orange or yellow would be rather pretty
- 6 cloves of Garlic, 3 cloves peeled and left whole and 3 cloves, peeled and chopped into largish chunks
- 10 Cherry Tomatoes, halved
- 4 Shallots, peeled & quartered or 1 Medium Onion, peeled and cut into largish chunks.
- 2 Tablespoons Olive Oil
- 1 teaspoon Rosemary Garlic Salt or Sea Salt
- Pepper, to taste
- 1 Tablespoon minimum of a fresh herb such as Rosemary, Oregano, Thyme or any combination thereof.
Instructions
- Preheat oven to 375 degrees.
- Wash and peel the sweet potatoes and carrots. Chop into largish chunks. Wash and chop all other vegetables into largish chunks. Size consistency is key here so your veggies cook evenly. The bigger the size, the longer the cook time. I keep some garlic cloves whole and I chop some into larger pieces. If you go too small with the garlic, it will burn.
- Combine all of your vegetables, including the onion and garlic into an appropriate sized roasting pan. Add olive oil, salt, pepper, and fresh herbs. Stir to combine making sure all vegetables have been evenly and finely coated. If you use more vegetables than I did, add more olive oil and seasoning.
- Bake for 45 minutes to an hour, stirring at least once, at the thirty minute mark and again, every fifteen minutes thereafter. When you are stirring them, TASTE them. If they need more oil or seasoning, add it.
- Remove from oven and give them one final good crank of salt and pepper. Yes, again.
- To reheat: put them back into a 350 degree oven for 10 – 12 minutes.
Notes
- Easy Oven Roasted Vegetables: a quick and easy method to roast veggies in the oven. Make a big batch once and live off the leftovers all week.
By Meghan McCarthy
Clean Eats, Fast Feets http://cleaneatsfastfeets.com/
Looking for other vegetable dishes? Try one of these.
Easy Vegetable Stir Fry
Easy Veggie Stir Fry
Cheddar Scalloped Potatoes
Cheddar Scalloped Potatoes
Do you make Roasted Vegetables often? If so, what’s your favorite way to eat them? What’s your favorite vegetables to roast?
