Hi Everyone. I don’t think there is anything better than taking a tray of roasted veggies out of the oven. They are beautiful, smell incredible and go wonderfully with everything. The best part is that you can use this method to use up almost any vegetable in your fridge. If you have leftovers – they make great adds to soups, frittatas, and pureed, into risottos. Great ways to use before you lose those yummy veggies.
For the tray in the picture, I used carrots, potatoes, peppers, cauliflower, and onions. I also love mushrooms, parsnips and other roots vegetables, broccoli, zucchini, yellow summer squash, eggplant, and asparagus. Vegetables with high water content like cucumbers would not work very well.
Roasted Vegetables
Ingredients
- 4 large carrots - peeled and julienne cut
- 1 large red onion (may use a yellow or vidalia) - quartered and cut in half again
- 2 to 3 medium potatoes, (red or russet) - halved and halved again (you can also use 6 to 8 scrubbed baby reds)
- 1 whole pepper (red, yellow, orange or green) Large slices
- 8 oz whole mushrooms - cleaned and de-stemmed, if large cut in half
- 1/2 medium cauliflower - cleaned, cored and broken into large florets
- 1 whole garlic bud
- 1/2 tsp chipotle pepper (you can use adobe as well)
- 1/4 cup extra virgin olive oil (EVO)
- 1 tbsp extra virgin olive oil (EVO)
- 1/4 cup balsamic vinegar
- fresh ground pepper
- salt (to taste)
Instructions
Line a larger cookie sheet or jelly roll pan with tin foil
Pour the ¼ cup olive oil on the sheet
Spread your vegetable choices on the sheet and mix with your hand to evenly coat,
Pour the balsamic vinegar over the veggies, then the herbs of your choice, then the final tbsp of olive oil.
Again, mix well with your hands.Place the tray in the oven and stir every ten minutes until beautifully roasted – about 40 minutes. If you are using asparagus or broccoli, add these after ten minutes and give it a stir.
Not to confuse anyone – but some other alternatives to add either along with the balsamic vinegar and EVO.
1 Tbsp Basil or Truffle pesto – back off the last tablespoon of EVO if using this choice.
1 ½ tbsp. soy sauce,
1/3 cup roasted onion garlic jam bacon jam, liquidized in the micro (about 1 minute – just until pour-able)
Notes
The great thing about this recipe is you can add or subtract your veggies based on your preference and situational or seasonal availability. If you are serving pasta with your meal, lose the potatoes and maybe add some zucchini. No cauliflower handy? – throw in some parsnips, so sweet.
The point is make what you like using what you have. There is no way to mess it up unless you roast the vegetables too long.
If you are using asparagus or broccoli, you will want to get vegetables that take a little longer like carrots, mushrooms, potatoes and onions about a ten minute head start.
Easy Peasy! And so pretty and yummy you will find this your turn to recipe again and again. Once you have made this a few times you will customize to your vegetable, oil, vinegar and herb preferences.
Really, you cannot screw this up and it is beautiful and is beyond delicious. Just make sure you are stirring every ten minutes until finished.
Meanwhile, you can be finishing your main course, arranging your table or chasing the dog!!
Let me know if you have questions, how it turned out and how creative you got. What was your Raven Riddle today??
