Homeschool Posts

Tuesday, March 30, 2010

WFMW: Roasted Veggies

wfmwbannerKRISTEN

I’ll admit that I’m not the most organized homekeeper around. You won’t find my calendar blocks filled with tantalizing menus, and frankly, I’m more like to forget to take something out of the freezer than not. But sometimes I surprise myself with a vision that translates to a killer meal from the dregs of my pantry. The great thing about this recipe is that it totally works with old potatoes (the only kind we ever seem to have) and doesn’t take forever to cook (need a last minute meal fix?). In the summer, wrap it in a foil pack and throw it on the barbie.

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Roasted Veggies


Cut all your pieces aprox. the same size for even cooking. I used what I had on hand and that’s the beauty of this…don’t run out and buy anything, unless, of course, your cupboards are bare.

  • 4-5 largish red potatoes (make sure you scrub the roots off), scrubbed and cut into 3/4 inch pieces
  • 2 small, old and tough sweet potatoes, peeled and cut up
  • 1 med. yellow oven, slightly shriveled (peel off the shriveled outer layers), cut up
  • 2/3 of a large red bell pepper, seeded and cut up
  • 8 oz. baby bella mushrooms, quartered

Toss all your veggies into a large bowl. Drizzle with olive oil (doesn’t need to be extra virgin as you will be roasting them). Sprinkle seasoning on to taste (I used a rosemary and garlic blend, you could use Italian seasoning, just salt and pepper, whatever floats your boat). Toss to coat. Spread out on a foil lined and non-stick sprayed 15x10ish jelly-roll type pan (you’d think the oil would keep them from sticking, but mine still did, so try some spray). Roast at 450 degrees for 15 minutes. Mix up with a spoon to turn it over. Roast for another 10 minutes. They are done when tender and starting to brown.

Transfer to a serving bowl. Add a couple handfuls of shredded cheese (not much, less than a cup, I used an Italian blend). Gently stir. Very tasty and very filling. Would be great with fish or chicken, but equally yummy on its own.

Yields about 6 very generous sides.


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5 comments:

  1. You might have had roasted vegetables at a restaurant or friend's house that seemed to be nearly as much oil as veggies. But roasted vegetables really don't need to be made with a lot of oil.

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  2. Oh, never have thought to add cheese. We eat roasted veggies quite a lot at our house. You know what other veggie is great? Roasted Brussel sprouts with bacon. I know, lots of people don't like them but honestly? They have an entirely different taste when roasted and carmelized; a million times better than soggy and steamed!

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  3. (and we often have old potatoes at our place too LOL)

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  4. The Brussel Sprouts sound divine. Really. I'm actually not a Brussel Sprout hater, but I never buy them because the kiddos turn up their noses. Lately, though, I've been cooking things, whether they like it or not and telling them to lump it.

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  5. I love the addition of the cheese I will have to try that next time we have roasted veggies. Thanks.

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