As soon as I learned what I had been doing wrong, I decided to give roasted veggies another try and they turned out completely mindblowing!
It’s better to roast vegetables in two batches, if necessary, instead of trying to roast them all at the same time. These veggies turn out so yummy that they would make a wonderful, vegetarian meal on their own! Sprinkle some goat’s cheese on top, along with balsamic vinegar – yum!
Ingredients
3-5 carrots
1 rutabaga
1 red onion
1 green pepper
1/4 cup Bertolli olive oil
1/2 tsp dried dill
1/2 tsp dried thyme
1/2 TBS salt
1/2 tsp freshly ground black pepper
Instructions:
Preheat the oven to 425 F.
Put the roasting pan in the oven while it preheats.
Peel and cut all the vegetables; make sure they are about the same length and thickness. Add them into a large bowl. Add the olive oil, the herbs and the salt and pepper and toss to coat fully.
Pull the roasting pan out of the oven and add the veggies. Spread them out evenly so that they are not crowded. Put the pan in the oven for 15 minutes. After 15 minutes turn the veggies, then put the pan back into the oven for 15 to 20 more minutes.
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Quick tip: If you need to make these for a larger crowd, roast them in batches instead of trying to fit them all into one.