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Easy Roasted Veggies
Julie Cecchini
4 to 6 servings
IntermediateIt is great as a topping for rice and pasta for a meat free meal. Make it a side dish for pork, pot roast or poultry. Or use it to make a colorful white pizza.
Total Steps
9
Ingredients
6
Tools Needed
1
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Easy Roasted VeggiesIngredients
- 1 pounds squash or sweet potatoes, peeled & cut in thin chunks(optional)
- 1/2 pounds root veggies (such as daikon radish, parsnips, or turnips), peeled & cut in 3/4 inch cubes(optional)
- 1 pounds onions, chopped
- 1/3 cup Vinaigrette or Cider Jus(optional)
- 1 bunch or bag greens, torn (spinach, kale, collard greens, etc.)(optional)
- Salt and Pepper
Instructions
1
Step 1
Heat oven to 450 degrees F.
2
Step 2
Heat a large roasting pan in the oven for 15 minutes.
3
Step 3
Top with Parchment paper.
4
Step 4
Drizzle 1 tbsp Vinaigrette into the pan.
5
Step 5
Put in all the veggies with 1 tbsp Vinaigrette and toss to mix.
6
Step 6
Drizzle remaining Vinaigrette over the veggies.
7
Step 7
Season with salt and pepper.
8
Step 8
Cover tightly with foil and roast for 30 minutes.
9
Step 9
Remove foil and bake a further 15-20 minutes or until the veggies are cooked but still slightly crisp.