Thursday, May 19, 2011

Easy Roasted Vegetables

                                                               I've been making this colorful roasted vegetable dish for years and have fun using variations on the theme almost every time I make it. I simply start with one potato (white, sweet, or a combination) and 1 teaspoon of olive oil per person.  After that, I just add any amount of other non-starchy veggies I have around and roast away!

Easy Roasted Vegetables
Makes 4 servings

Preheat oven to 400 degrees or fire up grill.
Coat a large jelly roll (11x15") with cooking spray.
      (Line with parchment paper for easy clean up)
      Or, use large non-grated grill pan.
Cut into 1" chunks and place in pan:
      3 medium red skinned potatoes
      1 sweet potato
      1 sweet bell pepper, green or red
      2 large carrots, peeled (or 1/2 bag baby carrots)
      2 medium sweet onions
Add and toss well:
      2 cloves of garlic, minced
      1/4 - 1/2 tsp fresh ground black pepper
      1/4 tsp salt
      4 tsp olive oil
Bake for 30 minutes. Add:
      1/2 bunch fresh asparagus*, snapped in half
Bake for another 10 minutes or until golden brown.

Nutritional Data (1/4 recipe)
238 calories, 5 g fat, 0 g cholesterol, 87 mg sodium, 44 g carbohydrate, 8 g fiber, 7 g protein
Exchanges: 1 starch, 1 fat, 3 non-starchy vegetables

Other vegetables to try:
      snow peas, fresh green beans, zucchini, summer squash (add later in baking time)
      celery, turnip, kohlrabi (add at the beginning)

*Add any vegetable you are using that needs less cooking time at this point

Try these Easy Roasted Vegetables this week, and let me know what you think!


  1. I love to roast veggies! It's hard to go wrong with them and it's so simple! When the farmers market has purple potatoes, I'll use a few of those along with some red skinned. Delicious! Thanks for sharing!

  2. The new Reynolds wrap that keeps food from sticking to the pan really works nice with roasted vegetables.


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