Roasted Vegetables⚓︎

Personal rating:

roasted_vegetables.jpg

Ingredients⚓︎

Seasonings⚓︎

  • Olive Oil
  • (Standard) Thyme, Rosemary, Garlic, Onion, and Salt and pepper
  • (Alternative) Paprika, Thyme, Garlic, and Onion

60 min Vegetables⚓︎

  • Potatoes
  • Sweet Potatoes
  • Carrots, cut diagonally
  • Bell Peppers
  • Red or Yellow Onions
  • Butternut or Yellow Squash

30 min Vegetables⚓︎

  • Broccoli
  • Mushrooms (note: put in a separate pan to account for liquid)
  • Zucchini

Recipe⚓︎

  • Set the oven to 425 (no need to wait for pre-heat)
  • Cut up the hardy the vegetables into roughly the same size. For example, cut potato-shaped vegetables in half twice, then into chunks.
  • Mix with oil and seasonings in a bowl. Spread out over baking sheets and/or roasting pan
  • Bake for 30 minutes, check and flip, then bake for an additional 30 min
    • While baking, finish chopping the vegetables and set aside.
    • Wait to add the softer ingredients, such as mushrooms, zucchini, etc. until the mid-point
  • Top with Feta crumbles, black pepper, olive oil or other sauce, etc.

Infant Variant⚓︎

Based on Mom’s on Call

  • 4 Carrots, diced
  • 1 Sweet Potato, diced
  • 1 Beet, diced
  • 2 Parsnips, diced

  • Or substitutes vegetables from above

  • Toss the vegetables with olive oil, thyme, basil, and oregano

  • At 425F, bake the vegetables for 15 min, flip, then bake for another 10