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Roasting vegetables in the oven is a very flavorful and simple way to put a beautiful and filling dish on your table. Recently I purchased some Pampered Chef baking sheets and Wow! I can’t believe the difference they make in whatever I bake on them. I don’t benefit from promoting this item in any way, it’s just one of my new tools that I am totally impressed with.
Pricey? yes, but well worth the investment, I use them for everything, vegetables, meats, granola, cookies. I’m even starting to like them better than my grill. I can just load them up and put them in the oven and basically forget about them. Not sure how they work better than say a metal cookie sheet, but the meats and vegetables cooked on them seem to be moister and more tender.
Root vegetables are full of beta carotene, vitamin C, and fiber. Asparagus is low in calories and sodium, and loaded with too many vitamins to list. You don’t have to limit yourself to just these vegetables either. Roasting vegetables is a great way to use up all the odds and ends of vegetables you have in your frig. Summertime or winter oven roasted vegetables are a wonderful addition to any meal.
Ingredients
- 2 yams or sweet potatoes chopped into bite size pieces
- 5 small red potatoes quartered
- 1 red pepper chopped
- 12 spears of asparagus trimmed and cut into 2 inch pieces
- 2 carrots sliced
- 1 yellow or red onion chopped into large chunks
- 3 cloves of garlic minced
- 15 basil leaves stacked,rolled and sliced
- 1 tsp thyme
- extra virgin olive oil
- juice from 1 lemon
- ground black pepper, and sea salt or herbamare
Instructions
- Combine all vegetables,garlic, basil and thyme in bowl or container with a lid.
- Drizzle with olive oil, and lemon juice.
- Put lid on bowl and shake vegetables to coat with olive oil.
- Spread on baking sheet, on parchment if desired.
- Sprinkle with pepper, and sea salt or herbamare
- Bake in 425 degree oven for 20-30 minutes or until tender.
Tags: asparagus basil Carrots potatoes red peppers tomatoes yams
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