Oven Roasted Vegetables 2


Since the weather is starting to turn, I thought I should get a run in outdoors while I still can. Well, it was quite chilly out there this morning and by the time I was done, I was ready for something that would warm up my chilled-to-the-bone body. The huge bundle of goodies I purchased from the farmer’s market last Saturday is still a plenty, so what better way to warm both me and my place up than roasted vegetables!

I tell you, everytime I make a batch of oven roasted vegetables, my whole place smells amazing! Not only that, roasted vegetables are a “roast once-eat all week” kind of dish. I make a big pan of them and use them as a tasty side dish, piled on top of some fresh veggies for a monster salad, on top of a lavash and baked with some cheese for a crunchy bite, blended in a food processor for a creamy soup or added to wraps for a hearty sandwich. However, my favorite way to eat roasted vegetables is adding avocados, walnuts, pumpkin seeds, sunflower seeds, kefir, or sour cream to make a whole lip-smacking meal out of them.

This is one recipe you will want to try and please feel free to add or take out any vegetable that suits your taste buds! Happy roasting!

Oven Roasted Vegetables

1 acorn squash

1 butternut squash

1 buttercup squash

2 leek leaves (peel off of giant leek)

1 turnip

3 large carrots sliced lengthwise and then chopped

2 beets

1 clove garlic chopped (optional)

1/2 medium sweet onion chopped into large chunks

Preheat oven to 375*. Wash all the vegetable including the squash as you will be keeping the skin on them. Slice each squash in half and use a spoon to scrape out the seeds. Cut off both ends of each squash. Chop up squash into bite size pieces (Note: you can make the pieces bigger if you choose). Place squash on a nonstick baking sheet or baking dish. Using a sheet of parchment paper on your baking sheet will make it easier to clean.

Slice the leek leaves lengthwise and then chop horizontally into big chunks. Slice the beets and turnips into bite size chunks. Add leeks, beets, onions, turnips carrots and garlic to squash on baking sheet. Spread out the vegetable so that they are mixed evenly on the baking sheet.

Place vegetables in the oven and roast for around 40 minutes (time will vary depending on your oven). Every 15 minutes use a wooden spoon to mix the vegetables up so they roast evenly. You will know they are done when you can easily stick a fork into the squash. Remove from the oven and allow to cool. Enjoy right away or keep refrigerated for up to a week.

 

 

 

1 person likes this post.

Share and Enjoy:
  • Print
  • Facebook
  • Google Bookmarks
  • Twitter



coded by nessus

Leave a comment

Your email address will not be published. Required fields are marked *

2 thoughts on “Oven Roasted Vegetables