Roasted Vegetables

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I have never been a huge fan of vegetables. Roasted vegetables opened my eyes to a new world of delectable vegetables, without much fuss or mess to clean. This easy Jewish recipe is more of a technique for cooking vegetables than an actual recipe - choose your favorite vegetables to roast, what you have in your fridge or what's on sale at the supermarket. Note: fussy eaters are likely to eat roasted vegetables because they carmelize during roasting to a crispy, sweet golden brown.

Adjust quantities as needed and note that vegetables shrink during the cooking process. This recipe serves 6-8 hungry people.

Ingredients for Oven Roasted Vegetables:

• 8-10 cups of vegetables (see list below)*
• 1 1/2 tsp. salt
• 1 tsp. pepper
• 1 tsp. dried herbs (basil, thyme, oregano, rosemary)
• 1/2 tsp. paprika (or cayenne, cumin, cinnamon - your choice!)
• 1/2 tsp. onion powder
• 1/2 tsp. garlic powder
• 1/4 - 1/3 cup oil - enough to coat vegetables
• Large baking pan(s) lined with foil or parchment and sprayed with cooking oil

1. Chop up vegetables into 1” cubes, wedges or whatever shape you like. It helps to keep the sizes of pieces uniform so that they bake evenly. It is not necessary to peel the skin from the white potatoes. Use the florets of cauliflower and broccoli and discard the hard inner core. Peppers will darken more quickly than root vegetables so remove them from the bottom of the pan after 15-20 minutes of cooking.

2. Place chopped vegetables in a large bowl and add the rest of the ingredients. Use your clean hands or a large spoon to mix the ingredients. Be sure to coat all vegetables with the oil and seasonings.

3. Transfer vegetables to the prepared baking sheet and lay the vegetables out in a single layer for best results.

5. Bake in a 400°F degree oven on the middle rack for 20 minutes. Remove pan and turn vegetables over for even browning. Remove any vegetables that have finished cooking.

7. Return vegetables to the oven for another 30 minutes at 350°F. You may turn vegetables over one more time during the cooking process.

8. Remove pan from oven and serve.

*Vegetables: you may select a single vegetable or a colorful combination. My favorities are white potatoes, sweet potatoes, turnips, peppers, cauliflower, broccoli, carrots and onions. Asparagus, mushrooms and zucchini can be roasted for shorter periods of time. Root vegetables are best for this recipe.

Please send your favorite vegetable recipes and other healthy recipes via email to karen@easyjewishrecipes.com or submit using the Contact Info page.




If you like Roasted Vegetables, click here for more Side Dish Recipes



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