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Sunday, April 30, 2017

Recipe: Easy Roasted Veggies


This is a great recipe for mixing things up. I recommend sticking to the ratio of about 2 parts root vegetables (potatoes, carrot, turnip etc) to 1 part brassicas (broccoli, cauliflower, or Brussels sprouts)
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I like to serve mine with a drizzle of homemade honey mustard dressing, which I will share the recipe for in a seperate post :)
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Vegetables:
1 Lg sweet potato and 3 red potatoes, cut into 1 inch pieces
2 Lg carrots, cut into half inch pieces
1 crown broccoli or cauliflower, or one lb. of Brussels sprouts (halved)
1 large onion, quartered lengthwise, and then each quarter cut in half and layers left intact
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Glaze:
3 Tbs Oil
1 Tbs Honey (or Brown Sugar)
1 clove Chopped Garlic
1 tsp. dried Oregano, crushed
1/4 tsp. Onion Powder
Pinch salt/pepper
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Directions:
-Whisk together glaze ingredients in a large mixing bowl. Place prepared veggies into bowl and toss gently with hands to coat, trying not to seperate the onion layers too much.
-Spread the veggies evenly onto a large baking dish and bake at 400° for 35-40 minutes until carrots and potatoes are soft, and veggies begin to brown and crisp around the edges.
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