December 18, 2010

Roasted Plethora of Vegetables


Veggies! Roasted, lightly salted, and delicious. A true plethora of veggies! YUM.

This will work with any kind of vegetables really. Just be sure to cook them at different times depending on their original firmness.


There are so many. I'm not sure how they all fit in the pan and what it took to roast them all so wonderfully, but damn, they're good! Addictingly good. Maybe there was some crack in the olive oil...hmmm. Enjoy!

Ingredients

2 pounds of assorted vegetables. Our recipe has squash, zucchini, baby carrots, asparagus, onions, and Brussel sprouts (washed and cut in half and cut rough bottom of stem off)
about 1/8 cup olive oil (usually less – you need just enough to lightly coat the sprouts so they don’t stick to the pan)
3 minced (or pressed) garlic cloves
1 Tablespoon (or more) dried thyme
1/4 teaspoon salt
1/4 teaspoon pepper

Directions

Preheat oven to 450 degrees.

Place assorted vegetables and garlic in a very large baking pan or sheet with aluminum foil on the bottom.

Drizzle olive oil over and then gently fold so that oil is evenly coating all sprouts.

Sprinkle with salt and pepper.

Bake about 20 – 25 minutes, stirring about every 5 minutes, until all veggies are tender (sprouts will be lightly browned).

Add thyme. Stir and return to oven for 5 more minutes. Remove from oven. Stir one more time and serve.

Recipe inspired by Feed Your Kids

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