Thursday, October 3, 2013

Oven Roasted Vegetables

Now that the days are turning cooler, we get to enjoy one of my all-time favorite ways to eat veggies – roasted. 

Trust me on this one, roasting veggies makes them taste incredible.  I don’t know why (I’m sure some food chemist could tell me), but they taste amazing – rich, full of flavor.  Choose your favorite veggies, or go with the one’s I’ve listed here. 

Happy roasting!

Oven-Roasted Vegetables – Finding Joy in My Kitchen
  • Olive oil
  • Salt and pepper
  • 2 medium sweet potatoes
  • 1 medium summer squash
  • 1 medium zucchini
  • 2 bell peppers
  • 4 oz. mushrooms
  • 4 Roma tomatoes

Line 1-2 half sheet-cake pans with tinfoil.  Lightly spray each with olive oil.  Then, dice up all your veggies into 1-inch segments.  Arrange them over the top of the trays, all except the tomatoes. 

Spritz liberally with olive oil and season with salt and pepper.  Roast the veggie trays at 450 for 20-25 minutes, stirring occasionally. 

Add the tomatoes, and continue roasting for 10-12 additional minutes, or until veggies are tender. 
Serve warm, as a side dish, or on top of rice. 



  1. I love roasted veggies! We are actually having roasted cauliflower and carrots tonight with our supper!

  2. I go with "brown food tastes good." That's why. Hehe.

  3. A lovely blog. I'm a huge fan of John Contratti's "Cooking With Mr. C." I now have two favorites. :)


Thanks for stopping by! I'd love to hear from you; especially how you're finding JOY in your kitchen.

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