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Veg Table: Roasted Vegggies

September 29, 2011

Roasting is one of my favorite ways to cook veggies. It is a perfect side dish to many types of meals and they are so tasty – and easy!

Roasted Veg

You Need:

  • Broccoli is our veg of the week, so gotta have that
  • Other good veggies: cauliflower, tomatoes, squash, peppers, etc
  • If you use potatoes or carrots be sure to cut them small, because they usually take longer to cook than other veggies do.
  • Olive Oil
  • Salt
  • Pepper
  • Garlic Powder
  • Basil or Italian Seasoning (You can use a different flavor of spice, but this is my fav!)
What you do:
  • Wash and cut your choice of vegetables into roughly the same size (potatoes and carrots need to be cut smaller).
  • Place on a cooking sheet and drizzle with olive oil to coat.
  • Sprinkle with salt, pepper, and garlic powder. I promise you do not need to measure this – do it by sight and feel. Here’s what it will look like…
  • Then, sprinkle on your basil or other spice(s). Here’s what it looks like again, if you are uncomfortable without measuring, pay special attention to the ratio of spice to veg.
  • Mix it all up and put them in a nice, hot oven. I usually do it anywhere between 400° and 450°. Keep an eye on them, depending on how small you cut them  and what veg you choose they can take anywhere from 15-30 minutes to cook. When they are done, they will be soft and look like this…
That’s it – yummy!
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