- Prep Time : 0m
- Cook Time : 0m
- Ready In : 0m
This has become a new favorite at our house.
The great news? Kids who never ate broccoli are eating broccoli. And all the Moms said AMEN.
There is something that happens when you roast a vegetable. It gives it that carmelized yummy flavor…we fight over the ones with a tinge of brownish black on them…those are the best.
All you have to do is pick out a variety of veggies…here are our favorites…
Broccoli, Cauliflower, Sweet Potatoes, Yams, Beets, Onions, Butternut Squash and carrots. You can even throw some whole heads of garlic on the pan with the top cut off and drizzled with olive oil..it makes for a great spread for toasted bread.
The beets are really the only controversial thing on these pans. The picky blonde one says she doesn’t like them…but hey, I’ve tricked her into eating broccoli so I’m happy.
Just chunk them all up about the same size and toss em onto a pan.
Sprinkle them with some kosher salt.
And crack some pepper over all.
I’m just saying, these girls were eager to help me..they LOVE these veggies.
True story…Mr. Wonderful and I used to hide things we didn’t want the kids to eat in the veggie drawer of the refrigerator. We knew no kids would look there.
But that’s all changed now.
Another true story…curry powder sprinkled over the veggies is good for a change of pace as well.
Now pop them all into the oven at 400º for about 30 minutes.
Tray one goes in and now tray two.
After 15 minutes, I usually rotate the trays..just to make it fair for the bottom tray.
And when they come out…
They are simply scrumpious.
You won’t even know it’s healthy..cuz…
They are so doggone yummy. One pan turns into three kinds of potatoes, plus about five other veggies…all you have to do is whip up some kind of meat and maybe toast up some bread..and you’re all set.
|Roasted Veggies – One Pan Many Side Dishes
|Simple Roasted Vegetable Medley
|How to Roast Fresh Beets