Roasted Vegetables

I was hosting a dinner the other night, when I realized I needed a side dish.  It had go with flank steak (recipe here), but the grill was going to be in use, so I needed to use the oven.  In came these Roasted Vegetables.

Otherwise known as “How to make vegetables taste like candy”.

Or otherwise known as “How to get your kids to eat vegetables”.

And sometimes the best recipes are the most simple.  You actually won’t believe how simple.  And here’s how to do it…

I was planning a baby shower a few years ago, when a colleague of mine suggested doing roasted vegetables with our main dish of pork tenderloin.  Hmmm….sounded so grown up, but I had to admit, vegetables were still something I was learning.  Slowly.  And for some reason making vegetables just didn’t float my boat as much as say, making a Lemon Blueberry Cream Cheese Tart!

But then I tried these roasted vegetables and WOW.  Turns out vegetables can taste like candy.  My friend didn’t use all of the same vegetables, but she got me thinking…

Yes, I talk about my kids a lot, roasted vegetables are the way I finally got the older one to eat vegetables.  I got her to eat vegetables by roasting broccoli.  Well, roasting broccoli and threatening her, but whatever.  Now she’ll eat all kinds of roasted vegetables.  Including cauliflower.  Imagine that.

Back to the dinner I was hosting this weekend. I was entertaining people who hadn’t been to my house before. I’ll admit, I wanted something pretty on my table.  And it had to be fairly easy since I had decided to host this gathering the morning of.  What’s prettier than red peppers, yellow peppers, rainbow carrots, sweet potatoes and red onions?  Other than a little chopping, this dish could not be easier. I used this rosemary infused olive oil, but these vegetables would be great roasted with any infused olive oil-garlic, basil, chili, or even a non infused good quality olive oil.

But don’t take my word for it…make it yourself. Then you can stop threatening your teenagers, well, at least about eating their vegetables!

Pin the image below to your favorite Pinterest board, you know you’ll want to make these vegetables soon!

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Roasted Vegetables

This is an easy vegetable side dish that everyone will love. Use an infused olive oil (garlic, rosemary, basil, chili) and garnish with herbs to make it even better!

Course vegetables

Prep Time 10 minutes

Cook Time 40 minutes

Total Time 50 minutes

Servings 8 servings

Author Lane from With Two Spoons

Ingredients

• 1 yellow pepper seeded and cut into bite sized pieces
• 1 red pepper seeded and cut into bite sized pieces
• 1 bunch of rainbow carrots my bunch had 6 carrots, peeled and cut into bite sized pieces
• 1 sweet potato or yam peeled and cut into bite sized pieces
• 1 red onion peeled and cut into bite sized pieces
• 6 ounce package of cremini/baby bella mushrooms peeled and cut into quarters
• 1/4 cup good olive oil regular or infused
• 1/2 teaspoon kosher salt
• Optional: chopped Italian parsley cilantro, rosemary

Instructions

1. Preheat oven to 400 degrees (this is the perfect time to use a convection or roast function if your oven has it).
2. Place all cut vegetables in a gallon ziplock bag.
3. Add olive oil and mix well.
4. Line two baking sheets with parchment paper.
5. Spread the vegetables equally between the two baking sheets.
6. Sprinkle with the salt.
7. Place on two racks of the oven.
8. Roast for 30-40 minutes, rotating the baking sheets every 10 minutes.
9. Allow to cool slightly.
10. Optional: Garnish with herbs.
11. Enjoy!