Roasted Vegetables

Is there anything better than a big pan of roasted veggies? Seriously, they are beautiful, not to mention they taste amazing.

They are great as just a side dish, but they are so versatile. If you make a big pan of them on Sunday you can make dinner all week.

I am sharing my basic recipe today then all week I will show you some great ways to use the left overs.

What you need,

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1 medium sweet potato, peeled and diced into bite sized pieces

1 small butternut squash, peeled and diced

2 large carrots, peeled and cut into bite sized pieces

1 yellow & 1 red pepper, cut into bite sized pieces

1 small red onion, sliced about ¼ inch thick

1 small zucchini, cut into bite sized pieces

8-10 small button mushrooms, halved

1 head garlic, cloves separated and peeled

2 tbsp. olive oil

½ tsp. each of dried thyme and basil

¼ tsp. red chili flakes

Salt and Pepper (you can use season salt if you prefer)

Heat the oven to 375 degrees. In a large bowl toss all the chopped veggies with the olive oil, thyme, basil, chili flakes and salt and pepper to taste.

Roast the veggies for 20-25 minutes, stirring the veggies halfway through. Cook until the veggies are tender and start to golden brown.

I love this recipe because you can use whatever veggies you like, try parsnips or a regular red potato, brussel sprouts or acorn squash they would all be amazing.

Even if you think you don’t like veggies try roasting them. They get nice and sweet and a little crisp, seriously people so darned good.

I could just eat this whole pan just like this but I have a whole week’s worth of recipes to use these beautiful veggies.

Stay tuned!

Jen