Sorry that I’ve been absent for a few days. Last week’s busy schedule caught up with me! I made these roasted veggies for supper Monday night and decided that I had to share them with you. I LOVE these veggies! They are super easy to make and so versatile. You can use whatever veggies you have kicking around in the fridge. I used baby carrots, broccoli, cauliflower, beets and potatoes. I have also thrown in fresh zucchini, mushrooms, onion….the list goes on. What I haven’t used, but plan on adding is turnip. I think it would be great as well. On the grocery list this week!
I start by heating my oven to 400 deg (or if I’m baking something else at a different temperature I just adjust the baking time of the veggies and go with the other required temperature).
I like to line a baking dish with parchment paper so that the veggies don’t stick to the sides and/or bottom (I’ve had this happen even after brushing with oil). Wash your veggies and cut into uniform, bite-sized pieces. Place veggies into lined baking dish.
Drizzle on some oil (I use olive or canola). Sprinkle with a generous amount of Italian seasoning. Mix well.
Cover with aluminum foil. Pop in the oven for approximately 1 hour. Stir veggies after 30 mins.
Remove from oven and carefully remove foil (there will be a lot of steam). Serve immediately and enjoy!
~ Wendy ~