Saturday, August 21, 2010

Roasted Vegetables



I have been on a roasted vegetable jag this past week, it's a delicious way to get more vegetables into my diet. It's also a tasty way to use up any vegetables you have laying around so they don't go to waste. The best combination in my opinion is:

Potatoes or sweet potatoes
Carrots (I like baby carrots, no chopping required)
Red Onion (you can use any onion you like, red onions are my favorite)
Broccoli (optional, but so delicious when roasted)
Beets (optional, so full of fiber and delicious!)

Preheat oven to 400 degrees. In a medium or large bowl, depending on how much you are making, add your vegetables after you have peeled and chopped them (peeling is not absolutely necessary). When all the vegetables have been added to the bowl, drizzle olive oil (enough to coat) over them, then drizzle some balsamic vinegar as well. Add plenty of salt (several good size pinches depending on how much you are roasting) and some pepper. With your hands mix them all together to coat evenly. Have a baking sheet nearby covered with some parchment paper, pour onto parchment and spread out evenly. Bake for 20-30 min. depending on how much you are roasting. After 20-30 min. take out baking sheet and with spatula, mix the vegetables around a little, then put back in oven for another 20 min., they should look nice and caramelized and smell wonderful!

I love the savory, sweet flavors, it makes me feel all warm and happy inside...perfect comfort food! I would love to hear what some of your favorite combinations of veggies to roast are!


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