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Simple Roasted Vegetables

roasted vegetables, butterfly effect, vanessa mclaughlin

Roasting takes vegetables to a new level.  I think it makes even the veggies I don't like, delicious.  Don't like brussel sprouts? Roast them. Roasting gives vegetables a nutty, sweet goodness. Add some herbs and olive oil, and let the flavor party begin! They are also EASY to make! Anytime someone comes over my house for dinner, I roast vegetables as the side.  This is a simple recipe. Get crazy and add dijon mustard to the olive oil for drizzling or balsamic vinegar! Alter it to tempt your taste buds! Use the seasons to your advantage and roast root veggies in the winter and use fresh herbs when roasting summer veggies.  Enjoy!!

Ingredients:
Any mix of vegetables you like - the more colorful the better!

My standard:
Broccoli
Cauliflower
Red Peppers
Zucchini
Purple Onion
Tomatoes

Other great additions:
Carrots
Butternut Squash
Green Beans
Asparagus
Brussel Sprouts

Olive oil spray
EVOO (Extra Virgin Olive Oil) to drizzle
Cookie sheet
Garlic cloves (for a full cookie sheet, at least 3)
Lemon zest (optional)
2-3 TBSP Variety of herbs you like (I use thyme, sage, lavender)
Salt and Pepper to taste

1. Preheat oven to 425 degrees.
2. Roughly chop vegetables into large chunks (or buy pre-chopped fresh vegetables, but not frozen).
3. Chop garlic or put through garlic press
4. Spray cookie sheet with olive oil spray.
5. Place veggies on cookie sheet in single layer.
6. Spray veggies liberally with olive oil spray.
7. Sprinkle crushed/chopped garlic over veggies.
8. Sprinkle herbs over veggies.
9. Zest lemon right over the veggies.
10. Place in oven for 20-25 minutes.
11. Take out of the oven when veggies are light brown at the edges.
13. Cool for approximately 5 minutes.
14. Sprinkle with salt and pepper and drizzle with EVOO.



2 comments

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