Roasted Veggies

This easy dish is classic winter comfort food for me. Quantities below are purely negotiable. Increase or decrease anything to your taste. A few years ago, you would never see something so insane as a brussels sprout in any of my recipes. I still clearly remember dinner table stalemates between me and a not to be named former step-parent over those sinister tiny cabbages. However, now that I control the cooking methods, no more plain boiling water treatment for these babies. Nope. Give them a good roasting and voila, no more stalemate. Only tasty, healthy goodness remains.

4-6 red potatoes
6 carrots
2 red onions
1/2 lb brussels sprouts
6 cloves garlic
1 tablespoon rosemary
1/4 cup olive oil
salt & pepper to taste

Slice or roughly chop the garlic. Trim the brussels sprouts and halve. Cut remaining veggies into large but still bite-sized pieces. Add oil, salt, pepper & rosemary. Toss to coat evenly & put in a large baking dish with a cover. Bake uncovered at 450 for 20 minutes (you want to start seeing some nice brown edges on the sprouts and other veggies before covering), then reduce temperature to 375 and bake covered for an additional 15-20 minutes, until everything is tender.

Substitutions or adaptations: Kale, cauliflower, butternut squash, and parsnips can also be rotated in very successfully. As always, go with what’s in season, fresh and available. Oh, and if you’re a cheese lover, throw on some grated parmesan, fontina, gruyere, or other hard, flavorful cheese in the last 5-10 minutes of cooking time.

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One thought on “Roasted Veggies

  1. I LOVE brussel sprouts!!! I’ve been just tossing them with olive oil and himalyan salt and pepper, sometimes a chopped onion, and baking them. Not crazy about cooked carrots but I did just pick up an acorn squash so maybe I’ll try your recipe with that. Yum!

    oh, sometimes I bake them w/ gluten-free pasta and add some parmesan too . . .

    keep the recipes coming! :>

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