Tuesday, January 15, 2013

Roasted Veggies? Yes, Please!

At long last, the first of the promised recipes!  This has been one of my favorite ways to eat veggies this winter.  The difference roasting makes in the flavor is amazing.  Broccoli that has been roasted is like candy -- I bet you can't eat just one.  And the other veggies are beautiful, too.  This week, I roasted my purple cauliflower, but you can also use this recipe for broccoli, carrots, eggplant, etc.

You need to make this today!  You won't be sorry...

Roasted Vegetables

1.  Preheat the oven to 400 degrees F.

2.  Cut the roasted vegetables into similarly sized pieces.

3.  Lay the vegetables in a single layer on a baking sheet.

4.  Spray them with olive oil spray.

5.  Sprinkle them with the seasoning of your choice (tasty ones are salt, pepper, garlic powder, season-all, rosemary, thyme, etc.)

6.  Roast them in the oven until they are slightly brown and crispy around the edges.  This will be between 10-20 minutes, depending on the size of your pieces and the type of vegetables.  If you are not sure if the veggies are done, taste one -- if it is incredibly delicious and you want to eat just one more, they're done.

*Note -- watch them carefully after the 10-min. mark because they will burn quickly.

7.  They taste best when they just come out of the oven, but they are also good cold or reheated.  Store in the refrigerator for up to 1 week.

Enjoy your veggies!


  1. That looks yummy! I will be right over. I haven't roasted my broccoli yet this week...

    1. Uhm, you might be a little bit late...