Oven Roasted Vegetables
Looking for an easy and healthy side dish? Janelle from Comfy in the Kitchen has an easy recipe for you!
I get asked all the time about sides…sometimes we just get “stuck in a rut” making the same side dishes with our meals (mashed potatoes, green beans, corn, etc…I know the drill). That is why I love these roasted veggies- they are so easy to make, delicious and versatile….you can serve them with just about any main course! You can also add any veggie of your choice to change it up a bit!
Wash and cut veggies of your choice. Here I used broccoli, cauliflower, carrots, and red potatoes. Drizzle with oil, add garlic powder, salt and fresh ground pepper. I microwaved the red potatoes for 2 mins prior (make sure to pierce them with a fork!) and sliced them in half-saves time and it helps the other veggies from becoming too roasted.
Place in a oven heated to 425 and turn on the timer for 8 mins. Stir with spatula and put back in another 8 mins.
If your main meal isn’t quite done (I was grilling steaks on the grill) you can simply cover with foil to keep warm.
Whala! Guess what? This is a gluten-free, dairy-free, egg-free meal. Not so bad hu?! This was served with NY Strip Steak.
Oven Roasted Vegetables
- 1 head broccoli
- 1 head cauliflower
- 4 carrots
- 6 red potatoes (microwaved for 2 mins then cut in half)
- 2-4 Tbsp Olive Oil
- fresh ground pepper
- garlic powder
- Pre-heat oven to 425
- Wash and cut veggies
- Foil line a baking sheet and add veggies
- Toss in olive oil and sprinkle with seasonings
- Roast for 8 mins-turn with spatula and roast another 8 mins. Enjoy!
*Janelle is a woman who is dependent upon Jesus, a mom, a Licensed Professional Counselor, and an advocate for meal ministry. You can find her displaying step-by-step photos of her recipes, giving devotionals, and sharing meal ministry stories on her blog. You can follow Janelle’s blog at ComfyInTheKitchen.com.
This dish gets made quite a bit at my house. The roasted vegetables are also a good way to use up raw veggies that are nearing their expiration date. Anytime I have carrots, celery, radishes…whatever veggie that looks a little limp, I trim off any questionable pieces and cut the rest of the vegetable into chunks for roasted vegetable combinations. They usually taste just fine roasted, whereas it’s kind of hard to make them taste good cooked any other way once they get too soft. Anyway, It cuts down on us throwing away raw veggies.
Tupperware makes a GREAT veggie and fruit savor! It keeps our produce fresh for almost twice as long! It is a little expensive like all tupperware but since I am not throwing away as much it is so worth it!