Thursday, August 30, 2012

Simple Side - Roasted Veggies

Oven Roasted Red Potatoes
I know the title says "veggies" and the photo is of potatoes.  Blame it on my kids' picky palates!  I titled the post "veggies" because, although I show potatoes in the photo, any veggies would be super yummy!

You Will Need:

  • 2 cups veggies, choose your favorites (I like to used red potatoes and carrots)
  • 1 to 2 T olive oil (approximately, enough to coat)
  • 1 t. onion powder
  • 1 t. garlic powder
  • 1/2 T dry rosemary
  • Salt and pepper to taste

Make It:

  1. Preheat your oven to 425 degrees (remember that all ovens cook differently, 425 is what works with my oven)
  2. Wash and cut up your veggies, making sure to keep them consistent in size.  If you are using baby carrots or new potatoes, you may choose to leave them whole.
  3. Place your veggies in a bowl and toss them with your seasonings and olive oil.  Adjust seasonings to fit your taste.  You may want to add your favorite or omit one that I use. 
  4. Spread coated veggies in a single layer on a sheet pan and bake for 20 to 30 minutes, until veggies are tender.  Halfway through cooking, I toss them around a bit.

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