So many people have a hard time finding a way to get vegetables into their diet, but if you follow this easy roasting recipe you’ll be addicted to vegetables in no time!
Pick 5-7 of your favorite vegetables and a good olive oil. While you can use any vegetables you want, you want to keep in mind that the more varied the colors, the more nutrients you will be packing into your meal.
I usually roast enough veggies for 3-5 servings and will throw it over some pasta, cous cous, or on top of scrambled eggs for breakfast. Whichever way you like them, I promise it will be tasty.
Chop into 1 inch pieces:
*if chopping ahead of time, separate the veggies with a paper towel and store in an airtight container in the fridge. Don’t let the chopped veggies sit for more than a day
3 roma tomatoes
4 mini portabello mushrooms
1 red pepper
1 cup butternut squash (pre-cut)
1 1/2 cups brussel sprouts
1 yellow Onion
1/4 cup olive oil (I used McEvoy Ranch EVOO)
fennel, dry basil, garlic, salt, and pepper to taste
Set the oven to 400˚ F
Put cut veggies into one layer in a roasting dish and sprinkle the spices in an even manner along the top. Drizzle the olive oil over all the vegetables and then lightly toss to coat all the vegetables evenly.
Put the roasting dish into the oven for 15 minutes. If serving over pasta, put a pot of water to boil at the same time.
After 15 minutes, stir the veggies and put the dish back into the oven for another 10 minutes. The water will be boiling by now, so throw in your pasta (I used fusilli – one serving is 3/4 cup)
After 10 minutes, stir the veggies one last time and put back into the oven for 5 minutes. *If the vegetables look a little dry, drizzle a small amount of olive oil on top.
After 5 minutes, take the dish out. The veggies should be slightly browned and fork tender. If not, put the dish back in for 5 more minutes.
Once out of the oven I put the pasta in a bowl with the roasted vegetables on top and added a sprinkle of parmesan cheese. YUM!