May 8, 2012

Roasted Vegetable Medley

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This might seem like a fall/winter dish, but for us it definitely makes it into the rotation year round because it's THAT delicious! These are wonderful with just olive oil and salt, and I also enjoy changing it up with herbs and seasonings. I've tried several variations mostly with basil, parsley, oregano, and garlic powder. I often throw cauliflower and Brussels sprouts in the mix too. (If you're not usually a fan... give them a chance roasted!)


Vegan, gluten-free

Ingredients
5 medium gold potatoes
1 onion
5 medium carrots
8 oz. mushrooms
Olive oil
Kosher salt
Optional: herbs/seasoning of your choice

Directions
Preheat oven to 450.
Prepare veggies: cut carrots on the bias, halve mushrooms, cut potatoes into cubes and onion into wedges.
Add vegetables to a large bowl. Pour enough olive oil to lightly coat, tossing to combine.
Add kosher salt and any desired herbs/seasonings. Mix well.
Spread out evenly in single file on a lightly sprayed pan and cook for 20-30 minutes, stirring occasionally and checking tenderness.

*Cooking times vary depending on your oven and how large your veggie chunks are.

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Looking for more roasted veggie deliciousness? Check out these other recipes!


8 comments:

  1. Excellent recipe with all these beautiful colours it is a great dish and very healthy.

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  2. I LOVE roasted veggies! And Brussels Sprouts YUM!

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  3. Gorgeous! I love making veggies this way.

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  4. I love this dish! It's yummy, colorful, and easy to make variations. I love it the way you wrote it but also with brussel sprouts and cauliflower.

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    Replies
    1. Me too - roasted veggies are ALWAYS a winner! So easy to throw together depending on what veggies you have on hand. I've done broccoli and bell pepper too. Just about anything works! :)

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