I'm lovin' how cheap all these yummy vegetables are right now! Why can't it be fall all year long?!
I tried this recipe recently, and not only was it WAY easy, but soooo good.
Roasted Vegetables
Let's ignore the horrible picture/oven and just make some veggies, shall we?
Let's ignore the horrible picture/oven and just make some veggies, shall we?
I got this idea from marthastewart.com, but I ended up changing a few things to add color, etc.
Preheat your oven to 450 degrees, then...
1. Pick out your veggies
I used red potatoes, carrots, yellow squash, acorn squash, brussel sprouts and red onion, but you really can't go wrong. Just make sure you peel squashes like acorn and butternut if you're going to use them (it's a pain, but it's worth it). Cut them up into manageable pieces and spread them out on a foiled/papered pan, preferably one that has a lip.
2. Season
I LOVE spices. They just make food so much better. The fun thing about this recipe is that you can spice it however you'd like! I just quartered 2-3 garlic cloves and placed them evenly throughout the vegetable pan. Then I threw some olive oil on there (a couple of tablespoons should be plenty) and sprinkled everything with salt, pepper and just a little bit of rosemary.
3. Roast
Roast these babies until they're tender and brown, usually about 40 to 50 minutes. The potatoes, etc. will shrivel up a bit, but I love it when the skins char a little so it's just what you prefer. You can rotate them halfway and mix everything up a bit, but to be honest mine turned out great even without this step.
Serve them up with your favorite meat or toss them in a salad with some goat cheese and arugula and you've got yourself a fancy fall meal! Just don't tell your guests how easy it is :)
Ms. Emma
Preheat your oven to 450 degrees, then...
1. Pick out your veggies
I used red potatoes, carrots, yellow squash, acorn squash, brussel sprouts and red onion, but you really can't go wrong. Just make sure you peel squashes like acorn and butternut if you're going to use them (it's a pain, but it's worth it). Cut them up into manageable pieces and spread them out on a foiled/papered pan, preferably one that has a lip.
2. Season
I LOVE spices. They just make food so much better. The fun thing about this recipe is that you can spice it however you'd like! I just quartered 2-3 garlic cloves and placed them evenly throughout the vegetable pan. Then I threw some olive oil on there (a couple of tablespoons should be plenty) and sprinkled everything with salt, pepper and just a little bit of rosemary.
3. Roast
Roast these babies until they're tender and brown, usually about 40 to 50 minutes. The potatoes, etc. will shrivel up a bit, but I love it when the skins char a little so it's just what you prefer. You can rotate them halfway and mix everything up a bit, but to be honest mine turned out great even without this step.
Serve them up with your favorite meat or toss them in a salad with some goat cheese and arugula and you've got yourself a fancy fall meal! Just don't tell your guests how easy it is :)
Ms. Emma
