Roasted Veggies

Roasted Potatoes and/or Veggies

Before we go on to said recipe... I just want to give credit where credit is due. 

Besides what you will read in the next few sentences, all of the below commentary is from my friend Merran.

She made these awesome roasted potatoes one night when I "happened" to stop by and they were awesome.

I couldn't stop eating them... .which was probably rude of me.

But really.... they were SO good! 

So I asked her to send me the recipe and she kindly did so.

Below is her technique of making the yummiest roasted veggies around!

Thanks Merran!!!



Roasting potatoes and veggies is so easy and really delicious.

And the best part about roasting is that it is a super easy technique that you can use over and over with different combinations of vegetables,and it never gets old!

This recipe is more of a technique than a recipe.

You can use almost any kind of vegetable you want, in any combination with others.

One important thing to remember is that potatoes and winter squashes take longer to cook than most other vegetables.

If you are going to roast a combination of potatoes/winter squash with other vegetables, it is wise to put the potatoes/squash on their own baking sheet and put them in the oven to cook a while before putting in the other vegetables.


Some vegetables options:
Broccoli
Cauliflower
Carrots
Onions (any type)
Green Onions
Asparagus
Peppers (any color)
Mushrooms
Tomatoes
Celery
Green Beans
Snap or Snow Peas
Squash
Zucchini
Potatoes (with or without skin)
Sweet potatoes (with or without skin)
Acorn squash (skin removed)
Butternut squash (skin removed)

Preheat oven to 375°F

Wash and dry veggies/potatoes.

Any combination of in season will work.

Cube them into large bite-size pieces.

Halve mushrooms, if large.

Spray a baking sheet (or two, if needed) liberally with cooking spray.

 Arrange veggies/potatoes in a single layer on sheet.


Brush the vegetables/potatoes with olive oil or for a lower fat option, spray with cooking spray.

Sprinkle with salt and pepper and any other kind of seasoning you desire (basil, oregano, rosemary, paprika, garlic powder, onion powder, cumin, chili powder, etc.)

Roast in oven at 375°F.

 Veggies alone will take anywhere from 15-25 minutes, depending on how hot your oven runs.

After 15 minutes, check regularly for tenderness of veggies.

Potatoes will take anywhere from 40-50 mins.


Reduce heat if vegetables/potatoes are browning too quickly before they are done.

If veggies/potatoes seem to be drying out, add more olive oil.

Enjoy!

***Review:
We LOVED this.  I went to the store immediately to buy sweet potatoes and they turned out awesome.  Hubs loved these...a few of the kids did too.   You know, kids and veggies... hit or miss!  


**Tips:
We used red potatoes and sweet potatoes (skin on & washed well).  They turned out great.  At the end of the cooking time, I put my oven on broil for a few minutes just to give the potatoes a little "crunch".  If you want yours softer, don't try this ;)
Also, I only used sea salt on mine.  I didn't feel the need to add more seasoning... but I will probably try some chili powder (for hubs) and garlic powder (for me) next time... just to experiment. 
These will go great with almost any meal.  I actually ate them for lunch all by themselves... they are that good! 




Printable Recipe:

Preheat oven to 375°F 

Wash and dry veggies/potatoes.

Any combination of in season will work.

Cube them into large bite-size pieces.

 Halve mushrooms, if large.

Spray a baking sheet (or two, if needed) liberally with cooking spray.

Arrange veggies/potatoes in a single layer on sheet.

Brush the vegetables/potatoes with olive oil or for a lower fat option, spray with cooking spray

Sprinkle with salt and pepper and any other kind of seasoning you desire (basil, oregano, rosemary, paprika, garlic powder, onion powder, cumin, chili powder, etc.)

Roast in oven at 375°F.

Veggies alone will take anywhere from 15-25 minutes, depending on how hot your oven runs.

After 15 minutes, check regularly for tenderness of veggies.

Potatoes will take anywhere from 40-50 mins.

Reduce heat if vegetables/potatoes are browning too quickly before they are done.
If veggies/potatoes seem to be drying out, add more olive oil.