We’ve been living on roasted veggies these days. Red potatoes, parsnips, sweet potatoes, purple potatoes, onions, even red peppers have been making it onto the baking pan and filling the house with yummy smells. (Forget turning on the heater – something cooking in the oven is my favorite way to heat up the house!)
So today, I’m sharing my basic recipe for roasting veggies. I usually double this recipe and make enough to have leftovers for lunch and to include in other meals.
Lately, we’ve used roasted veggies in place of meat to make:
- Nachos
- Calzones
- Burritos
- Enchiladas
- Pita pizzas
They’re so easy – the only hang-up is they take time to roast. But double the recipe (using two pans!) and you can have enough to last for two or three meals.
And if you’re looking for other yummy winter vegetable recipes your kids are sure to love, we’ve got you covered with tasty takes on carrots, squash, onions and more. Happy veggie-eating!
