Easy Recipes to Feel Good is a monthly recipe post for our readers and past participants who recognize the payoff of eating foods that support us, but also have more on their schedule than cooking food.
This month we’re giving the barebones recipe for roasted vegetables and I am leaving it up to you on the spice combinations. I have provided a few of my own personal favorites.
Lots of women ask me about batch cooking as a time saver.
Roasted veggies are great to make in big batches and eat through the week. You can serve them over a bed of grains like rice, quinoa or barley. They make for a wonderful reheated lunch with some leftover protein like chicken or beans.
Green Mountain Roasted Veggies
- Olive Oil
- Your spice rack
- Vegetables of choice. Here are a few ideas
- Root veggies like potatoes, beets, carrots and turnips
- Bell peppers
- Brussels Sprouts
1 Preheat oven to 475 degrees. You want your oven hot for roasting.
2 Chop up your veggies so that they are all about the same size. Go with half inch or whole inch squares, your choice, but the key is uniformity on size.
3 Throw all chopped veggies into a big mixing bowl. Toss the veggies with olive oil and use enough to evenly coat the veggies. The more veggies the more oil you will need, somewhere between 2 Tablespoons and ¼ cup.
4 Add spices of choice. You could stay simple and just use ½ teaspoon each salt and pepper. I encourage you to go for additional spices beyond the salt and pepper.
For example: 1 Tablespoon of garlic powder is nice. Or 1 Tablespoon of turmeric and 2 teaspoons of curry powder for an Indian flavor. If you have fresh parsley that would be lovely to chop up and throw in, or dried parsley is just as good. Try a couple teaspoons. A little ginger might add some pizzazz. See, endless possibilities so start simple and build on it.
5 Pour onto a sheet pan and place in the oven. After about 15 minutes, shake the pan around so you turn the veggies and put them back in for another 10 – 15 minutes.
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