Simple Roasted Vegetables
Makes 2–4 servings
When I'm on deadline, I can get a meal on the table without much effort when I utilize my slow cooker (I especially enjoy this Mango Chutney Pork Loin) and pop some veggies in the oven to roast. It’s a win-win for my deadline and my appetite.
Ingredients
You can use any veggie you like, though my lineup is usually:
Carrots
Sweet Peppers
Cauliflower
Red Potatoes
Sweet Potatoes
Also good to have handy:
Cooking oil of your choice (I use Bertolli Extra Virgin Light Olive Oil)
Sea salt
Cracked black pepper
Directions
Preheat the oven to 400 degrees.
Wash the veggies and dry them thoroughly.
Arrange the dry veggies in a roasting pan (feel free to crowd the pan, but leave enough room so the veggies can cook all the way through).
Drizzle heavily with oil, then coat with salt and pepper.
Toss the veggies, making sure the oil and spices are evenly dispersed.
Roast for 45 minutes, stir the veggies, then cook for 15 minutes more. I like my veggies crispy-done.
Cook’s Note
If I'm in a hurry, I'll roast my veggies at 425 degrees for 40 minutes, tossing after 20 minutes.
If you like your veggies softer (or want a lower caloric load), you can substitute some veggie broth for the oil, adding 1/3 cup of broth to the bottom of the pan.