You know, I never understand why more people don't roast vegetables instead of going for the can opener. Roasted vegetables taste so good and you can roast almost anything. The end result is a great side dish that will sometimes be the main attraction on the plate. Here's a quick recipe on how I roast vegetables. Enjoy~
Ingredients: (pictured above)
5 medium sized red potatoes
1 large green bell pepper cut into chunks or strips
1 large onion
1 1/2 cups of thick sliced Crimini mushrooms
2 leeks cut into thick pieces
4 Parsnips peeled and cut into 2 inch pieces
4 tablespoons of soy sauce
4 tablespoons of Olive oil
Other suggested add ins:
Red bell pepper, carrots, eggplant, turnips..Parmesan cheese
|Ready to bake|
Preheat oven to 400 degrees
On a large cookie sheet, cover with non stick aluminum foil. If you don't have non stick use the regular and coat with Olive oil, soy sauce and seasoned salt.
Chop and prepare all veggies and place on cookie sheet. Toss vegetables to make sure they are well coated with soy sauce/oil and seasonings. If you need to, add more soy sauce and oil.
Place in oven and cook until all vegetables are fork tender. This usually is anywhere from 20 minutes to 30 depending on how thick your vegetables are cut.
|Roasted vegetables, ready to serve|
Tip: Add Parmesan cheese to the tops of the veggies for the last 10 minutes of cooking for a great added flavor.