Hey everyone, it’s John, welcome to my recipe page. Today, we’re going to make a special dish, oven roasted vegies. One of my favorites food recipes. This time, I will make it a bit unique. This will be really delicious.
Oven roasted vegies is one of the most well liked of current trending foods in the world. It’s appreciated by millions every day. It’s easy, it’s quick, it tastes yummy. They’re fine and they look wonderful. Oven roasted vegies is something that I have loved my whole life.
These roasted vegetables are super easy to make! Mixed vegetables are tossed in an herbed mustard sauce, then roasted until perfectly tender and charred. An easy and delicious recipe of how to make oven roasted vegetables!
To begin with this particular recipe, we must first prepare a few ingredients. You can cook oven roasted vegies using 13 ingredients and 7 steps. Here is how you can achieve that.
The ingredients needed to make Oven roasted vegies:
- Take 1 large sweet potato, peeled and cut
- Get 2-3 parsnips, peeled and cut
- Prepare 2-3 carrots, cut
- Get 8 oz mushrooms, remove stems, cut in half or quarters
- Take 1/2 medium red onion, sliced thin
- Prepare 1 medium yellow squash, cut
- Take 6 small bell peppers, seeded and cut (assorted colors)
- Take 1 T dried thyme
- Prepare 2 T dried rosemary
- Make ready 1/4 c olive oil plus alittle more to drizzle later
- Take 2 T balsamic vinegar
- Prepare 1/2-3/4 tsp salt and pepper (eyeball it)
- Prepare 15 grape tomatoes (assorted color)
And, part of the reason that balsamic roasted veggies are so popular is because they are SO easy! My family absolutely loves roasted vegetables. We make these oven roasted veggies all the time, as well as parmesan broccoli, roasted brussels sprouts, baked zucchini fries and roasted asparagus. Easy Oven Roasted Vegetables packed with flavor!
Instructions to make Oven roasted vegies:
- Preheat oven to 475°. Cut all your vegetables into bite-sized pieces except for the tomatoes.
- In a large bowl, put in all the cut vegetables except the tomatoes. Put the tomatoes in a small bowl separately.
- In another small bowl, stir together the thyme, rosemary, olive oil, balsamic vinegar and S&P. Pour over the vegies and toss until they are all coated. I put a little oil, vinegar and the spices over the tomatoes and coated them without measuring.
- Spread the vegetables (except tomatoes)on a large sprayed baking sheet.
- Roast for 35-40 minutes, stirring every 10 minutes until all vegetables are cooked through and browned.
- Put the coated tomatoes on a sprayed small baking pan and roast for 10 minutes. I put these in the oven 10 minutes before the other vegetables were done. Pull both baking pans out and then add the tomatoes to the other pan and toss them in with the rest of the vegetables.
- Serve.
Trying to get your family to eat more veggies? How about seasoning them up with Old El Paso® taco seasoning.it will be a hit at your. Nothing beats yummy veggies roasted in the oven! I eat these veggies…let me think….almost on a daily basis. I think it all started when I tried out going Paleo My first Paleo dinner was a big plate of oven roasted veggies with a few fried eggs on top.
So that is going to wrap this up with this exceptional food oven roasted vegies recipe. Thanks so much for reading. I am sure that you will make this at home. There’s gonna be interesting food in home recipes coming up. Remember to save this page on your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!
