|Veggies ready to be chopped and roasted|
Veggies-- (These change each time I make this dish; this time I used)
1/2 Head of Cauliflower
1 Sweet Onion, Sliced into Rings
6 Cloves of Garlic, Unpeeled
2 Carrots, Peeled and Chopped
6 Radishes, Quartered
6 New Potatoes, Diced
A Couple of Handfuls of Green Beans, Cut in Half
A Couple of Handfuls of Radishes, Quartered
Fresh Herbs (These also change based on my mood, the veggies, and the seasoning)
1 Sprig of Rosemary, Chopped
2 Sprigs of Thyme, Chopped
Salt and Pepper, To Taste
1/4 to 1/2 Tsp of Cayenne Pepper (or Cumin or Smoked Paprika or Cajun seasoning-- you get the idea)
1/4 Cup (60 ml) of Olive or Grape Seed Oil
Preheat oven to 475F/246C/ Gas Mark 9 (convection 450F/232C/Gas Mark 8). Combine all of the ingredients into a bowl or bag and shake or stir until all of the veggies are covered in oil.
|Shaken not stirred|
Dump onto a greased baking sheet.
|Chopped, oiled, seasoned, and ready for the oven|
Roast (stirring every 10 minutes) for 35-45 minutes (convection 25 -35 minutes) or until the veggies are browned (but still crunchy).
Will I make this again? Yes- every week. This is my favorite way to eat veggies (and I like to eat veggies. Well, I actually like to eat. I like pretty much any kind of food as long as it is well prepared.) It is also time for a confession- I estimated on the seasoning-- I just sprinkle until it looks right. Go ahead and taste the veggies and adjust the seasonings. My family ends up eating several handfuls ("testing the seasoning") before they go into the oven.
|A plate full of roasted veggies|