OVEN ROASTED VEGETABLES – 1-Minute Video! – Here’s one of those recipes you’ll make again and again. It gets top marks for ease of preparation but also because of its versatility. These vegetables are perfect served as a side dish with your favourite main, but we also enjoy them with eggs, over noodles or, tossed in quinoa or rice for a complete vegetarian meal option.
Although we’ve listed our favourite vegetables below, but feel feel free to experiment with yours. Try the recipe using asparagus, mushrooms, cherry tomatoes, eggplant, new potatoes, bok choy and any other veggies that strike your fancy.
Here’s how to make this tasty side dish!
1 carrot, peeled and diced
2 ribs of celery, chopped
1 parsnip, peeled and diced
½ red onion, roughly chopped
1 sweet potato, peeled and diced
½ each red and yellow peppers, roughly chopped
1 zucchini, diced
¼ head of cauliflower, chopped
2 T of fresh herbs, finely chopped
a drizzle of extra virgin olive oil
salt and pepper to taste
1) Preheat oven to 425°F.
2) Place vegetables and herbs into a medium-sized bowl. Drizzle with oil, add salt and pepper and, toss. Transfer the vegetables onto two parchment-lined baking sheets spreading the veggies out evenly – don’t over-crowd the pans.
3) Transfer to oven and roast for 10 to 15 minutes, or until veggies are slightly browned. Serve immediately.
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