Simple Roasted Vegetables
So easy you will make them all the time! I offer variations below for added vegetables and herbs. Have fun.
Servings 6 servings
Ingredients
In this variation we are using:
- 10 rose or white new potatoes, quartered
- 8 carrots carrots, peeled and cut into 3" pieces
- 6 shallots, peeled and cut in half
Variations:
- zucchini, corn on the cob or asparagus (see cooking instructions below)
- herbs like chopped rosemary or thyme
Instructions
- Preheat oven to 400 degrees and place rack in upper third of oven. Place parchment paper on a rimmed cookie sheet.
- Prepare veggies and place them on pan.
- Drizzle veggies with olive oil (enough that all veggies are glistening but not drenched) and toss. Sprinkle with sea salt and freshly ground pepper. Toss. (add herbs if desired)
- Bake to your liking (45-55 minutes). I like to roast vegetables till the edges are crispy and slightly browned.
Variations:
- If you would like to add asparagus, zucchini or corn on the cob, add them to the pan ten minutes before root veggies are done.
- For rosemary or thyme vegetables, chop fresh herbs and sprinkle over vegetables before cooking.
Notes
You can use any root veggie you like or a combination of many. Carrots, beets, potatoes, shallots, butternut squash, even brussels sprouts etc...