Fair   58.0F  |  Forecast »

Recipes

« Back to the list

Roasted Vegetables

Category: Side
Source: Kristen J. Gough
Description:

Roasted veggies are a perfect family-meal side dish – or substitute in snacks main dishes from nachos to pita pizzas. Read more about it in our Crumbs blog!

Prep Time: 20 minutes
Cook Time: 40-50 minutes
Number of Servings: 4-5
Ingredients: Diced
2 lb. red potatoes (or your favorite, although I've found red are best for roasting)
1 lb. carrots
1 small onion
1 lb. optional (sweet potatoes, parsnips, purple potatoes, Yukon Gold potatoes)
Cooking spray
Salt to taste

Whole
2 lb. small whole potatoes (often called fingerlings)
1 small onion, cut thick
Directions: Diced
1. Preheat your oven to 400 degrees.
2. Generously coat a large cookie sheet with cooking spray.
3. Wash and dry your veggies. Dice the veggies into dime-sized pieces (I always leave the skin on the potatoes--makes it easier and better for you). Keep the onions separate.
4. Place the veggies onto the sprayed cookie sheet (except the onions or peppers, if you're using them). Spray again and sprinkle with salt (if desired; they're good without).
5. Place in the heated oven for 10 minutes. Remove, add the onions, and return to the oven. (I find if I put in the onions from the start that they become too browned.)
6. Roast for 30 to 40 minutes or until the potatoes are just browned. Let the veggies cool for at least 5 minutes before serving.

Whole
1. Preheat your oven to 400 degrees.
2. Generously coat a large cookie sheet with cooking spray.
3. Wash and dry your veggies. Keep the onions separate.
4. Place the whole veggies onto the sprayed cookie sheet (except the onions). Spray again and sprinkle with salt (if desired; they're good without).
5. Place in the heated oven for 10 minutes. Remove, add the onions, and return to the oven. (I find if I put in the onions from the start that they become too browned.)
6. Roast for 30 to 40 minutes or until the potato skins begin to blister (you'll even hear them popping). Let the veggies cool for at least 5 minutes before serving.
Note: These are also good sprinkled with dried rosemary.


Advertisement