Skip to main content

Oven-roasted Veggies

Roasting veggies are probably one of my favorite ways to eat vegetables. Carrots and onions being one of my favorite combos. I love the simplicity of these types of dishes and the wonderful flavor that they deliver. You don't need much to make your veggies taste incredible. I love a light drizzle of olive oil, a sprinkling of fresh herbs and a couple dashes of salt and pepper. That's it!! So simple and beautiful.
During the fall and winter months I use my oven like a mad woman. The heat and smells just make my entire home feel so comfortable and heartwarming.
The recipe below is just carrots and onions but feel free to throw in some cubed or baby potatoes. Or even some big cloves of garlic! You could even switch up the herbs. Of course you could use dry herbs but I always recommend fresh. It's really a versatile recipe.
This makes a large enough amount to feed about 4 people, or 2-3 if you're serving it on it's own (which I have done many times! It's so filling!). This would also be good alongside some quinoa or  a big salad.
Enjoy!

Roasted Veggies

2-3 yellow onions, peeled and quartered

1-2 lbs carrots, washed and cut into 1 1/2" pieces

1 Tblspn chopped fresh rosemary (You could also use thyme, oregano or sage!)

1-2 Tblspns olive oil

Salt and pepper, to taste


Preheat your oven to 450.
Put your veggies in a large bowl and drizzle with the olive oil. Mix around with your hands until all the pieces are coated.
Sprinkle the rosemary onto the veggies and mix around a bit more.
Place the veggies in a single layer on an ungreased baking pan. Season with salt and pepper.
Roast the veggies for approximately 25-30 minutes until fork tender. You can always stir them around a bit about halfway through to get them nice and golden.
Serve!

Comments

Popular posts from this blog

Cantaloupe Gazpacho

Yes, it's a thing. A wonderful thing.

If you're not familiar with what gazpacho is, then let's enlighten you... Gazpacho is a combination of blended vegetables, spices and/or fruit that is blended together and served as a chilled soup. It might not sound appealing, but I assure you, on those hot summer days it really hits the spot. The beauty is that there are SO many different ways to make gazpacho. Originally the base was typically tomato, but of course, when you love food, the world is your oyster and you can get crazy creative.
Cue in cantaloupe gazpacho.

Sweet.

Zesty.

Delicious.

Enjoy!

Cantaloupe Gazpacho
1 medium cantaloupe, peeled and cut into chunks 1 small cucumber, peeled and chopped 2 Tbsp. chopped red onion (or 3Tbsp. chopped white onion) 2 tsp kosher salt 1 Tbsp. apple cider vinegar 1/3 cup water ½ cup olive oil Salt and pepper to taste
In a vitamix blend cantaloupe, cucumber, onion, salt, water, apple cider vinegar, and salt and pepper until smooth. While mot…

Amazing Crispy Potato Wedges

I don't know about you, but I absolutely love me some crunchy potato wedges. I had a major craving for some one night and decided to throw these babies together. I FELL IN LOVE. They are perfectly seasoned, perfectly crunchy and super easy to make. This recipe probably makes enough for 3-4 people. But if you are my husband and I, and have these themselves as dinner, then it makes enough for two hungry adults. Yes, it may not be a rounded out healthy meal, but it sure does hit the spot!
Give 'em a try!

Crispy Potato Wedges

5-6 medium red potatoes
1/8 cup olive oil
1/2 tsp salt
1/2 tsp pepper
1/2 tsp garlic powder
1/4 tsp oregano
1/4 tsp thyme

Preheat oven to 450*
Cut potatoes into wedges. Thicker slices will not get as crispy
Put the wedges into a large mixing bowl. Drizzle with the olive oil and toss to coat.
Add your salt, pepper, garlic powder and herbs.
Use your hands to toss the oiled potato wedges around in the spices so that there is an even coating on them.
Spread the w…

Better snacking!

I recently went on a big bender about having healthier snacks in the house. Our kids will eat anything in their path, so I decided to clean up the options so that it wouldn't be as bad if they did. They love granola bars, but if you've looked at the nutritional facts on those bad boys you probably nearly cried. I almost did. They are THE WORST. Here I was thinking that I was making an okay decision by buying granola bars for them to snack on and then I ended up just feeling awful about buying them in the first place. SO, then I decided I needed to find an easy peasy recipe that could sort of take the place of the granola bars, be healthful, but still be tasty. I stumbled upon this recipe for a healthier snack "cake" and made some slight adjustments to what I had on hand in my pantry. These ingredients are things I typically have around, so it makes it easy for me to make whenever I would like. I used melted coconut oil because it's been so warm here that it was al…