December 02, 2012

Holiday Roasted Vegetables

Making huge trays of roasted vegetables is one of my favorite things. On Saturday, I roasted up 2 large cookie sheets of vegetables and ate them throughout the week for lunch. My favorite ways to eat them is with half a cup of black beans or on top of pasta. These would be perfect for the holidays as a side dish.

Roasted Vegetables

3 large turnips
4 large beets
1 large zucchini or 5 mini ones
1 red onion
3 sweet potatoes
2 tablespoons olive oil
2 teaspoons garlic powder
***Really, you could use any vegetables that you want. Just choose your favorite and roast away.

1. Chop all vegetables into bite sized pieces.
2. Toss with olive oil and garlic powders.
3. Bake at 400 degrees for about 45 minutes to 1 hour flipping vegetables halfway through.
Vegetables are done when they are no longer crunchy and are easy to chew.
If you have any questions about roasting vegetables, please feel free to ask. I have tried so many different combinations and would love to advise you!

If you have not tried roasted vegetables before, I would highly recommend trying it. It is easy, requires little prep work and is delicious.

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  1. looks good. Lots of good colored veggies. Must be loaded with vitamins and antioxidants.

  2. Eeeeek! Are those beets I see?! Be still my beating heart (no pun intended)! LOL
    My family and I are big fans of roasted veggies ^.^


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