Roasted Vegetables

Roasting vegetables brings out their natural sugars and is a great side dish to serve with any type of meat or fish, especially grilled.

  • enough oil to coat the vegetables well
  • 1 tsp. garlic powder (more or less depending on how many vegies you use)
  • 1 tsp. Italian seasoning (more or less)
  • assorted veggies such as zucchini, green beans, yellow squash, carrots, red onions, new potatoes
  • or keep it simple and toss veggies with oil and season with salt and pepper

Cut up the zucchini and yellow squash into 1/2-inch thick pieces (cut in half if slices are big); carrots (cut into 3-inch long x 1/2-inch thick strips or use whole baby carrots – I do not like to use the baby carrots in bags); red onions into thick wedges and new potatoes into bite size pieces.  Add all of the prepared vegetables in a large bowl; pour olive oil over the vegies and season to taste with garlic powder and Italian seasoning;  gently toss.

Spread in a single layer on a foil-lined baking pan.  Bake in a preheated 450 degree oven for 30 to 40 minutes, or until browned and tender.  Stir once during the baking time.

The vegies prior to roasting…

Vegies are ready to eat…

Another recipe has a mixture of olive oil and maple syrup to roast the vegetables.  I favor maple syrup as an ingredient in just about any recipe.  Here again you can use any variety of vegetables, just be sure they are around the same size and cooking time.  Also, you can vary the seasonings to your tastebuds.

  • 1/4 cup olive oil
  • 1/4 cup Michigan maple syrup
  • vegies such as carrots, rutabaga, parsnips, turnips, onions, potatoes
  • salt and pepper to taste
  • fresh thyme to garnish

Combine the oil and syrup and pour over the vegetables.  Sprinkle with salt and pepper and any other seasonings and roast in a 375 degree oven for about 45 minutes or until nicely browned or roast in a 450 degree oven for about 30 minutes.

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