Friday, January 7, 2011

Easy Roasted Winter Veggie Mix

Hi everyone, I hope this day has found you well. Today we are going to make some roasted winter veggies. I know a lot of my readers are not big fans of all that chopping but if you make a big batch of this stuff on the weekends you can incorporate the roasted veggies in meals through out the week where it turns into a huge time saver in the long run. You can add roasted veggies to soups, have it as a side or even make a winter salad out of it in just minutes. All of the ingredients I am using today are interchangeable for your preference. The ones I used for this recipe are the ones that my family and myself enjoy. Keep in mind this recipe can be adjusted to make more or less depending on your family size and if you want to make it stretch through the week.

Ingredients:

1 Parsnip peeled and cut into sticks
2 Carrots peeled and cut into sticks the same size
2 cloves of garlic diced to almost a mince
1 medium to large sized onion cut into sticks the same size of the carrots and parsnips
Approx. 1 tablespoon of Extra Virgin Olive Oil
A dash of salt and pepper
Approx. 1/2 teaspoon of italian seasoning just enough to add some color
1 sweet potato peeled and cut into sticks

Instructions:

Preheat your oven to 400 degrees. Grab a large cookie sheet and cover it with tin foil, you will understand why later. Next add all your veggies except your garlic, spices and oil. From there drizzle your veggies with evoo and then sprinkle your spices and garlic all over the veggies. Mix well with your hands so that all the veggies are coated in the oil. Bake in the oven for about 25-35 minutes until the veggies are tender.

Quick Tip:

The reason for covering your cookie sheet with tin foil is 1. its easy clean up and 2. because there are a lot of non stick cookie sheets on the market these days and a lot get ruined after the first time being used. Most people including myself until recently had no clue why. Most non stick cookie sheets are only good for temps in your oven for under 500 degrees. If you are roasting anything or cooking anything that needs a higher cooking temp 400 degrees or more its best to cover the pan with tin foil. The tin foil protects the non stick pans and saves you a step in the clean up process. I hope this bit of information helps you and until tomorrow my friends be sure to live, laugh and love it keeps you young.

2 comments:

  1. This is one of my favorite things that Heather does with any meal. It really makes it a little more "fancy".

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  2. lol and here I thought you liked it and you only liked it because it was "fancy." I wont get into on here about the number of sandwiches you made from my "fancy" roasted veggies. I still love ya though

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