February 01, 2012

Plethora of Roasted Vegetables


Sometimes a whole boatload (baking sheet load) of vegetables just sounds amazing. It's the right pizzazz to really take that meal to the next level. Plus, it's good for you (or so I'm told).


And what's better than a whole mess of roasted veggies? So just take whatever vegetables you want, preferably something from the rainbow of food colors, toss a little oil and salt and complimentary seasonings, and roast those suckers till tender. Add to some leftover chicken and mmm mmm. Enjoy!

Ingredients

red cabbage
carrots
garlic
green beans
radish
sweet potatoes
1-2 tablespoons olive oil
salt and pepper to taste

Directions

1. Cut harder vegetables into bite-size pieces. (the thinner they are, the quicker they'll cook.)

2. Toss with the oil and seasonings.

3. Place in a baking sheet in a 350 degree oven until tender (about 30-45 minutes).

4. Add any extra seasoning once done.

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