Friday, May 16, 2014

Roasted Vegetables…..Recipe

This dish has endless possibilites for combinations.  I use whatever I have on hand.  Basically, all you really need is a pan, olive oil, salt & pepper.  After that, everything is optional!   Today I roasted carrots, green beans and a red pepper. Just allow the hard vegetables to get a 15 minute head start in the oven!

Original Recipe Makes 6 Servings (Main Dish Size)

2 -Tablespoons Olive Oil ( or just use a sparayer)

1 -Large Yam, peeled and cut into two inch pieces

1 Large Parsnip, peeled and cut into two inch pieces

1 Cup Peeled Carrots, cut length wise, then again in 1/2

1 bunch Asparagus, cut into 2- inch pieces

½ Cup Red Peppers, cut inot 2-inch pieces

2 Tablespoons dried Basil or Parsley

½ teaspoon Salt

½ teaspoon Black Pepper

Preheat ove to 450 degrees.  Cover rimmed baking sheets with parchment paper. (You may need two).

Place the yams, parsnips and carrots onto the covered baking sheets.   Toss in olive oil (1/2 of it-or use a Olive Oil Mister) , ½ the herbs, salt & pepper to taste.

Roast the yams, carrots and parsnips for approx 20 minutes to give them a head start.  They should be removed when they are partially cooked, not entirely!

Remove from oven and add the softer vegetables such as asparagus, zuchinni and red pepper.  Re-spray with olive oil, add herbs, salt & peppet and re-toss. 

I use significantly LESS oil by using a Misto Olive Oil sprayer, which I refull myself.

Return vegetables to oven.  Your vegetables will be done in 20 to 30 minutes.

Serve vegetables as a side dish, a main course or cold as a vegetable salad.  Yum!

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