oven cooked – Sweet Pea Journey

May 22, 2018

Best Roasted Veggies – Another Super Versatile Recipe

I love this recipe so much, I really don’t mind eating it every day. It’s such a versatile recipe, you can change it up anyway you want, as long as you follow a couple of simple rules. This recipe is like a canvas, you can let your imagination and creativity go wild!

Rule 1: Don’t use too much high water content vegetables, such as cucumbers, large tomatoes (a handful of small cherry tomatoes or grape tomatoes add a ton of flavor, FYI)

Rule 2: Lay out vegetables in a single layer on the baking dish, don’t pile them up high. Use 2 trays if needed, otherwise you are ending up steaming the vegetables, rather than roasting them. Vegetables will come out soggy, since the water content is not lowered during the process of roasting. Therefore, the taste of the vegetables are not concentrated like roasting does.

Anyway, today I gathered these vegetables:

Vegetables:

2 carrots

2 Mexican squash

1 white onion

1 red onion

about 1 lb brussel sprouts

2 small heads of broccoli

Dressing:

2 tsp salt

1 tsp freshly grounded tri-color pepper (black pepper works just fine, I like the color combo my tri-colored pepper grinder set gives)

2 tsp red wine vinegar (believe me, this will make a whole world of difference in your roasted vegetables!)

1 tbsp olive oil

Process:

Preheat oven to 375 degrees F. Clean and cut up vegetables to bite sizes and throw into a large mixing bowl. Or if you are not using a lot of vegetables, just lay them out on the baking dish. Put dressing ingredients on vegetables. I normally mix up the vegetables using my hands, but today, while cutting the onion, I somehow sliced my left pinkie with the tip of the knife. Another reason why I prefer shorter knives than long knives. Why having such a long blade, if you think about it, how often do you cut something using the tip of the knife 1 foot away from the handle? Anyway, bandaged up, I used a tool today to mix the vegetables.