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.
Servings 4 cups
Cost $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
Serving: 1cup