Roasted Vegetables
Even amateur cooks can’t mess this up. You can roast at 350 for more time or 425 for less time. Use almost any vegetable, like red potatoes, sweet potatoes, carrots, peppers, Brussels sprouts, cauliflower, zucchini, green beans, onions, fennel, parsnip, turnip, etc.. The more colors, the greater variety of anti-aging benefits. - Jenny Jones
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Makes: 4 servings
Ingredients:
- Vegetables of your choice
- 2-3 Tablespoons olive oil
- Salt and pepper to taste
Instructions:
- Preheat oven to 400° F.
- Cut vegetables into large bite-size pieces.
- Place on a large rimmed baking sheet.
- Pour olive oil over vegetables. Sprinkle with salt and pepper. Combine well with your hands.
- Bake for about 30 minutes, shaking and stirring a few times.
Note: Don’t overcrowd the pan. If you add too many vegetables they will steam and not roast with some nice charred edges.
You are absolutly great. Thanks from Québec.
I make something like this but coat with a balsamic mustard vinaigrette- Balsamic vinegar, Olive oil, dijon mustard, minced garlic salt and pepper. toss to coat, roast then I mix with pasta. mmm
Hello Jenny, Fantastic ,easy and so simple to do, you ARE the greatest friend anyone can have, I now spend more time in the kitchen than before, my wife has now presented me with the apron. BB.
Hi Jenny,
I hear from friends that heating up olive oil too hot is not good for you? Any thoughts on that?
I have just started cooking so trying to learn. Thanks, Mike
It’s probably not a good idea to heat it to the smoking point but for sauteing over medium-high heat, I don’t have any issues with that. There is a lot of differing research online about this so you might want to do some checking for yourself. But for my kind of home cooking, I always use olive oil on the stove.
Mike if you are worried about hi teps try aacado oil. Although med hi is noy to smoke point in OO
I can’t believe how simple and yummy this is! My family is eating tons of veggies that we usually don’t eat. We have this a few times a week and just mix up the veggies for variety. Thanks!
Jenny, I touch in a little basalmac vinegar after cooking..