Hey everyone, I hope you’re having an amazing day today. Today, I’m gonna show you how to make a distinctive dish, oven roasted vegies. It is one of my favorites. This time, I will make it a bit unique. This is gonna smell and look delicious.
These roasted vegetables are super easy to make! Mixed vegetables are tossed in an herbed mustard sauce, then roasted until perfectly tender and charred. An easy and delicious recipe of how to make oven roasted vegetables!
Oven roasted vegies is one of the most favored of current trending foods in the world. It’s appreciated by millions every day. It’s simple, it is quick, it tastes yummy. Oven roasted vegies is something which I’ve loved my entire life. They’re nice and they look wonderful.
To begin with this particular recipe, we have to first prepare a few components. You can have oven roasted vegies using 13 ingredients and 7 steps. Here is how you cook that.
The ingredients needed to make Oven roasted vegies:
- Make ready 1 large sweet potato, peeled and cut
- Get 2-3 parsnips, peeled and cut
- Make ready 2-3 carrots, cut
- Prepare 8 oz mushrooms, remove stems, cut in half or quarters
- Make ready 1/2 medium red onion, sliced thin
- Make ready 1 medium yellow squash, cut
- Take 6 small bell peppers, seeded and cut (assorted colors)
- Prepare 1 T dried thyme
- Take 2 T dried rosemary
- Make ready 1/4 c olive oil plus alittle more to drizzle later
- Make ready 2 T balsamic vinegar
- Prepare 1/2-3/4 tsp salt and pepper (eyeball it)
- Make ready 15 grape tomatoes (assorted color)
Easy Oven Roasted Vegetables packed with flavor! This healthy method for roasting vegetables can be adapted to fit any veggies you've got on hand! Chop all the vegetables, as specified in the ingredient list. My family absolutely loves roasted vegetables.
Instructions to make Oven roasted vegies:
- Preheat oven to 475°. Cut all your vegetables into bite-sized pieces except for the tomatoes.
- In a large bowl, put in all the cut vegetables except the tomatoes. Put the tomatoes in a small bowl separately.
- In another small bowl, stir together the thyme, rosemary, olive oil, balsamic vinegar and S&P. Pour over the vegies and toss until they are all coated. I put a little oil, vinegar and the spices over the tomatoes and coated them without measuring.
- Spread the vegetables (except tomatoes)on a large sprayed baking sheet.
- Roast for 35-40 minutes, stirring every 10 minutes until all vegetables are cooked through and browned.
- Put the coated tomatoes on a sprayed small baking pan and roast for 10 minutes. I put these in the oven 10 minutes before the other vegetables were done. Pull both baking pans out and then add the tomatoes to the other pan and toss them in with the rest of the vegetables.
- Serve.
We make these oven roasted veggies all the time, as well as parmesan broccoli, roasted brussels sprouts, baked zucchini fries and roasted asparagus. Trying to get your family to eat more veggies? How about seasoning them up with Old El Paso® taco seasoning.it will be a hit at your. Easy Oven Roasted Vegetables: a quick and easy method to roast veggies in the oven. Make a big batch once and live off the leftovers all week.
So that’s going to wrap this up with this special food oven roasted vegies recipe. Thank you very much for reading. I’m confident that you can make this at home. There is gonna be more interesting food at home recipes coming up. Remember to save this page on your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!
