Prep 45 mins
Cook 40 mins
This is an excellent side dish to almost any meal. It is healthy, and you can tailor it to fit any vegetables that are in season (grape tomatoes are good, but they do tend to explode, though). I find that this recipe is great for large groups, because, aside from the prep (a bunch of cutting and chopping), it is easy to make a lot of food with minimal effort. Be creative, and enjoy!
- 2 sweet potatoes, cubed
- 3 new potatoes, cubed
- 1 red onion, quartered and pieces separated
- 2 zucchini, sliced 1-inch thick
- 2 summer squash, sliced 1-inch thick
- 1 (8 ounce) bag baby carrots
- 8 ounces button mushrooms, ends of stems cut off
- 1 tablespoon fresh thyme, chopped (1 tsp. dried)
- 2 tablespoons fresh rosemary, chopped (2 tsp. dried)
- 1 teaspoon dried basil (optional)
- 3 teaspoons garlic, minced
- 1⁄4 cup olive oil
- 2 tablespoons balsamic vinegar
- salt (a shake or two)
- black pepper (a shake or two)
- Chop all the vegetables, as specified in the ingredient list.
- Preheat oven to 450 degrees F.
- Mix thyme, rosemary, basil (if using), garlic, olive oil, balsamic vinegar, salt, and pepper together in a bowl; set aside.
- Put the chopped vegetables in a large bowl, then pour the oil/vinegar/herb mixture over the vegetables.
- Stir until all the vegetables are coated evenly.
- Line a baking sheet or roasting pan tray with aluminum foil, and lightly spray with cooking spray.
- Spread the vegetables evenly on the pan and pour the remaining oil/vinegar/herb mixture on top (you can also put additional salt and/or pepper on now, if you want to).
- Roast for 40 minutes, stirring every 15-20 minutes, or until potatoes are soft when poked with a fork.
This recipe was great. For the vegetables, I used all vegetables listed except for the mushrooms only because I didn't have them. I added sliced red pepper instead, which also releases water when cooked, like mushrooms do. I did not have all of the spices the recipe lists, and used my own blend, instead: oregano, basil, salt and freshly-ground black pepper. I was pretty liberal with the spices, then covered the lined baking dish with aluminum foil and baked for 40 minutes, as suggested, turning the vegetables over once with a spatula at the half-way mark. Between my husband and I, we ate the entire dish. :-) Thanks for the delicious recipe!
This recipe was simply excellent! I did change up the veggies used, simply for taste. I used sweet potatoes, red onion, zucchini, summer squash, cauliflower and broccoli. My seasonings were generally the same, with some adjustments of the amounts. I used more of everything, including 1/3 cup balsamic vinegar because we had a large batch of veggies. I did not change the olive oil and it was perfect. My oven's been acting up lately, but we roasted them for 1 hr and 20 mins, checking them every 20 mins and mixing them around the pan. Everything was done perfectly. Soft, with a good roasted char and flavor. Even my non-veggie eating husband is finding excuses to make these again. No problem on my end! I could make a meal from these!
**Don't forget to line your baking pan with aluminum foil. I used the heavy duty and didn't even have to wipe out my pan! NO cleanup! :)
Wow! This over rice would be a meal for me---thanks for a great vegetarian offering, Greeny. I'd add a couple of young parsnips and more salt (my addiction:):) and yeah, skip the exploding tomatoes...