Roasted Vegetables

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Photo attribution: 

Flickr: Patrick Stahl
Roasted Vegetables
Budget-friendly recipe
131

Roasting vegetables gives them a crisp outside and a sweeter flavor – the perfect comfort food.

Ingredients

1
Pound
1
Teaspoon
if available
¼
Cup
½
Teaspoon

What You'll Need

  • Measuring spoon
  • Sharp knife
  • Cutting board
  • Large bowl
  • Baking dish

Directions

  1. Preheat oven or toaster oven to 400˚F.
  2. Peel the vegetable (if necessary) and cut into 1- to 2-inch chunks.
  3. Place veggies in a large bowl with oil and stir until coated with oil.
  4. Sprinkle salt and herbs over veggies.
  5. Transfer veggies to a baking dish in a single layer to ensure they roast instead of steam.
  6. Bake about 40 minutes, stirring every 10 minutes to distribute herbs and oil.
  7. The veggies are done when tender and golden.

Substitution Tips

  • Mix cubed eggplant with olive oil, 2 tsp. of vinegar, oregano, salt and pepper. Sprinkle with feta cheese, if desired.

Nutrition Info and more

Serving size:
1
Cup
Attribution

Publication: 

Cooking Environment: 

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