Recipe: Delicious Roasted Vegetables

Ah, October . . . the cold is starting to set in, and the rain. And in the kitchen, I’m back to making warm, hearty meals that use the oven a lot.

Last night I was making roasted veggies and it occurred to me that they’re the easiest thing in the world to make–and they can be really delicious, if you aren’t afraid of a little bit of fat in your life, and if you’re willing to use more than a pinch of seasonings. SO! Here is my method. With pictures, cuz that’s how I roll.

ALSO, these veggies go really well with Roasted Chicken. Just sayin’.

Ingredients:

  • Vegetables such as Carrots, Cauliflower, Celery, Eggplant, Garlic, Potatoes, Sweet Peppers, Sweet Potatoes/Yams (note that you can use summer squash/zucchini also, but you’ll end up with liquid in your pan. But please don’t use broccoli–it just doesn’t work in this recipe.)
  • 1 large onion
  • Butter or Olive Oil
  • Sea Salt
  • Cumin
  • Paprika
  • Cayenne pepper (optional)

(So, for example, Last night I used 2 potatoes, 1 orange bell pepper, and 1/2 head of cauliflower in addition to the onion. It was enough to exactly fill a glass 9 X 13 baking dish.)

Directions:

Heat oven to 400 degrees fahrenheit.

Lightly butter (or oil) a glass baking dish and set aside.

Slice vegetables thinly.

Layer in buttered (or oiled) baking dish.

Dot with butter, or drizzle with olive oil. Be generous–it will add flavor and make you want to eat more veggies.

Sprinkle with sea salt, and about a tablespoon each of cumin and paprika. (If you’re using salted butter, remember you won’t need much salt–and you can always add a little when you serve them if they aren’t salty enough.) Add Cayenne Pepper to taste (it all depends on how hot you like it). It will look like you put on a LOT of seasonings, but don’t worry–this amount isn’t overwhelming once you stir it in.

Toss vegetables with seasoning until well coated. I like to use a pair of kitchen tongs–it helps me keep control of the vegetables so they don’t fly everywhere.

Cover (aluminum foil is fine) and bake at 400 degrees for about an hour, turning/stirring every 15 or 20 minutes. Remove cover for the last 15-20 minutes so the veggies can get slightly browned on top.

Serve with your favorite soup or meat dish.

Note for NaNoWriMo-ers: Roasted Chicken and Roasted Vegetables are great meals to make for NaNoWriMo! For the hour they’re in the oven, you can do word wars in between checking on dinner, and feel like you’re being doubly productive!

Note for everyone else: This makes a great breakfast if you re-heat it and serve it with fried or scrambled eggs.

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6 thoughts on “Recipe: Delicious Roasted Vegetables

  1. Ooh YUM! I love roasted veggies! I make roasted cauliflowers sometimes–cut the cauliflower up, coat w/ olive oil, add salt, pepper, red pepper flakes. Roast at 400 degrees. So good! With a little kick for spice lovers! I’m gonna have to make this one of these days.

    Thanks for sharing!

  2. Yum! I’ve been doing the same kind of thing with the abundance of tomatoes and peppers that grew in pots in my front yard this summer. I use onion and potatoes, etc. from the organic produce section of New Seasons instead of homegrown, and sunflower oil instead of olive – but still very similar. (I think it is interesting when my mind runs parallel to others – I wonder if that is about some sort of overall consciousness.) Then I layer sprinklings of shredded cheddar in with the veggies (just enough for flavor) and top the whole thing with sausages. Currently we are enjoying chicken/feta/sage sausages from the New Seasons meat section.

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