Choose, Chop, Roast

Categories: Recipes and Vegetables.

A trip to the farmers market at this time of the year will make your taste buds salivate when you think of all the wonderful dishes you can make with the veggies at this time of the year.

A favourite of ours is roasted veggies.

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This dish of roasted veggies includes potatoes, a carrot, a parsnip, brussels sprouts or sprouts as I call them, celery and onion.  You can substitute favourite veggies of yours if you wish.

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Cut the veggies.

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Toss with seasoning and extra virgin olive oil.

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Roast in the oven at 350 F. until tender, usually 35 to 45 minutes.  Then serve and enjoy.

Sometimes there are leftovers for another meal … sometimes not.  I enjoy these so much I can just eat the roasted veggies on their own.  Very often I roast a dish of one kind of veggie .  They make a delicious addition to a meal and if you are already cooking a casserole you might as well make use of the heat in the oven and cook the rest of the dinner at the same time.

Ingredients:

– 3 potatoes
– 1 carrot
– 1 parsnip
– 6 to 8 brussels sprouts
– 1 stalk celery
-1 small sweet onion
– seasoning
– olive oil

Directions:

Wash all veggies.
Cut the brussels sprouts half.
Cut the other veggies cut into small strips.
Mix in a bowl with a tablespoon of herbs ( I use Italian seasoning) and a tablespoon of extra virgin olive oil.
Roast in the oven at 350 F. until tender, usually 35 to 45 minutes.

You can substitute any veggie you wish.  Remember that some veggies cook faster than others so cut them into size accordingly.

Do you like to roast veggies?  and what is your favourite?

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