I’m almost embarrassed to call this a recipe.
I say almost because I have very little shame; that and it takes an awful lot to make me blush. Alright that’s not actually accurate. If you get offensive, I will laugh. If you get romantic, I will scoff. If you get really vulnerable, I will pat you on the back, while doling out words of comfort. If you get complimentary, towards me specifically, then I might blush. White wine will do it too, so if you looking to get my cheeks inflamed, without all the blustering, just pour me a glass. Matter of fact, I think you should just pour me a glass anyway.
Speaking of, a glass of wine would be a lovely accompaniment to the recipe I’m here to share today: Easy Oven Roasted Vegetables.
During the winter time, I make a pan of these on weekends in large enough quantities, specifically so I can live happily off them all week long. They’ve been an integral part of my evening meal on at least three occasions this week and since all I’m doing is rewarming them in the oven for a few minutes, it doesn’t get much easier.
Easy is particularly appealing at 7 o’clock on Wednesday night, when I finally drag my weary ass home from a long and emotionally fraught day at work, and the moment I walk in the door the cats are howling to be fed and there’s a ton of other little things that need doing. On those nights especially, Roasted Vegetables are my salvation.
They are great to have with breakfast, lunch, dinner or even for brinner. I think some of you strange food bloggers might prefer them cold, as a snack. Yes, I just called you strange and I’m fully aware that’s the pot calling the kettle black. I’m good with it.
You can eat these vegetables as a side dish or make them the star of the show. If you’re feeling creative, pop them in a wrap with a vinaigrette dressing and some goat cheese and toast it on a skillet or simply toss them on top of a bowl of greens and call it a Winter Salad.
Basically, you’d be hard pressed not to find a way to consume these.
Just as there is an infinite number of ways you can eat them, there are a 252,314 different ways to make oven roasted vegetables, and yes I did just pull that number out of my arse, which is why I’m almost hesitant to call this a recipe.
When it comes to cooking times and temperature, you can go hot and fast or low and slow. I prefer the latter because it gives my veggies a nice crispy crust, while still retaining a smooth and buttery interior.
When it comes to seasoning, you can go spicy, seasonal or casual and herbal. Yes, casual is absolutely a thing. It’s reserved for the laid back veggies; the hipsters of the bunch.
When it comes to choosing your actual vegetables, I say smoke ’em if you’ve got ’em. Dig around in your fridge, your root cellar, wherever you store you veggies and toss in what’s there. For this particular batch, I went with baby potatoes, sweet potatoes, shallots, carrots, bell peppers, garlic and cherry tomatoes, simply because that’s what I had on hand. I would have thrown in parsnips, beets, and squash if they were lying around too.
In my mind, all that really matters when it comes to Oven Roasted Vegetables is your cooking fat of choice (I use olive oil) and lots of seasoning. Vegetables are delicious, but they are also sponges, waiting to soak up flavors, so don’t be afraid to douse those bad boys. Unseasoned vegetables is partially to blame for giving healthy food it’s bad and boring rap, and believe you me, you don’t want that on your conscience.
Today, I don’t have a strange, but good twist, or an interesting caveat. I just have simple, well-prepared, and well-seasoned oven roasted vegetables, which make my work weeks run a little smoother and make my stomach a whole lot happier.
- 3 Medium Carrots, peeled and diced into largish chunks
- 3 Small Sweet Potatoes, peeled and diced into largish chunks
- 10 Baby Potatoes, diced into largish chunks
- 1 Bell Pepper, any color although red, orange or yellow would be rather pretty
- 6 cloves of Garlic, 3 cloves peeled and left whole and 3 cloves, peeled and chopped into largish chunks
- 10 Cherry Tomatoes, halved
- 4 Shallots, peeled & quartered or 1 Medium Onion, peeled and cut into largish chunks.
- 2 Tablespoons Olive Oil
- 1 teaspoon Rosemary Garlic Salt or Sea Salt
- Pepper, to taste
- 1 Tablespoon minimum of a fresh herb such as Rosemary, Oregano, Thyme or any combination thereof.
- Preheat oven to 375 degrees.
- Wash and peel the sweet potatoes and carrots. Chop into largish chunks. Wash and chop all other vegetables into largish chunks. Size consistency is key here so your veggies cook evenly. The bigger the size, the longer the cook time. I keep some garlic cloves whole and I chop some into larger pieces. If you go too small with the garlic, it will burn.
- Combine all of your vegetables, including the onion and garlic into an appropriate sized roasting pan. Add olive oil, salt, pepper, and fresh herbs. Stir to combine making sure all vegetables have been evenly and finely coated. If you use more vegetables than I did, add more olive oil and seasoning.
- Bake for 45 minutes to an hour, stirring at least once, at the thirty minute mark and again, every fifteen minutes thereafter. When you are stirring them, TASTE them. If they need more oil or seasoning, add it.
- Remove from oven and give them one final good crank of salt and pepper. Yes, again.
- To reheat: put them back into a 350 degree oven for 10 – 12 minutes.
- Easy Oven Roasted Vegetables: a quick and easy method to roast veggies in the oven. Make a big batch once and live off the leftovers all week.
Do you make Roasted Vegetables often? If so, what’s your favorite way to eat them? What’s your favorite vegetables to roast?