Roasted Vegetables
There are many ways to cook vegetables. Roasting uses a little oil and spices to enhance flavor. Softer vegetables (mushrooms, onions, zucchini) cook more quickly. Denser vegetables (broccoli, potatoes, Brussels sprouts) take more time to cook thoroughly.
$2.92 per serving
Ingredients
- 4 cups chopped vegetables
- 4 teaspoons canola oil
- 4 minced garlic cloves (or 1 teaspoon powder)
- 1 teaspoon CNP Seasonings (or dried herbs like rosemary, thyme, oregano, etc.)
- salt and pepper to taste
- Nonstick spray
Instructions
- Preheat oven to 450°F. Spray a flat baking sheet (any size) with nonstick spray.
- Wash vegetables and cut into 1-inch chunks.
- Place in bowl and toss with oil, garlic, herbs, salt, and pepper.
- Spread vegetables on baking sheet.
- Bake at 425°F for 30-45 minutes until tender, stirring once or twice during cooking.
Video
Notes
- Roasting can be done in an electric skillet. Stir occasionally and watch closely.
- For dense vegetables like potatoes, pre-cook in the microwave about 5 minutes to reduce roasting time.
- Try acorn squash, asparagus, bell peppers, broccoli, Brussels sprouts, butternut squash, carrots, cauliflower, green beans, hubbard squash, mushrooms, onion, pearl onions, peeled beets, potatoes, sweet potatoes, or zucchini.
Nutrition Label
Serving: 1 cup
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