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oven roasted garlic and herb veggies

oven roasted veggies

Leaving food in its most natural form is a sure fired way to visually understand if you’re eating ‘close to the Earth’ and health(ier). And, these oven roasted veggies are a perfect example of what I mean when I say, ‘eating close to the Earth.’ You want to recognize your food in its real form. You want to be able to see what’s in it, or not in it, and appreciate that processing isn’t really necessary when you start with good real ingredients.

The Irony

There are a lot of ironies to this idea of eating close to the Earth. Some may think it takes more time. But, in reality it isn’t. I mean, what I’ve done here is simple scrub and wash these veggies really well. I’ve even trimmed off the tops of the carrots and roasted them with the littl’ numbs of carrot remaining. Another irony is that cooking ‘from scratch’ is more complicated. Well, that is totally fake news. These roasted veggies are about as simple as it gets. Just toss in the spices and oil. And, that’s it. You’re ready to oven roast.

The Leftovers

One of the most amazing benefits of cooking at home are the leftovers! Yes, you can take something home from a restaurant, but it’s gonna pale in comparison to what you’ve done at home. And, with a recipe like this, you intentionally make a lot more because you want the leftovers! Warm them for lunch. Put in a zip lock bag and take to work with you. Steam an egg, warm those veggies and you have a creamy delicious breakfast or another meal. The possibilities are just way too many to list! Here’s another salad recipe that will keep for several days in your refrig, so be sure to double this recipe! xoxo ~ally

oven roasted veggies

oven roasted veggies

oven roasted garlic and herb veggies

Ingredients

  • Preheat oven to 425
  • 5 red potatoes, medium to large sized, sliced in halves
  • 4-6 whole carrots, sliced diagonally into three to four pieces each
  • 8-10 mini peppers, sliced lengthwise in halves
  • ½ large sweet onion, leave in large half cut
  • 1/3 cup + 2 Tbl. extra virgin olive oil, divided
  • 1 Tbl. Braggs Nutritional Yeast
  • 1 Tbl. McCormick’s Grill Masters Garlic & Herb Seasoning
  • 1 tsp. sea salt
  • 1 tsp. pepper
  • 1 tsp. dill, chopped finely, fresh or dried

Instructions

  1. Place the veggies, potatoes, carrots, mini peppers and onion, in individual sections on a parchment paper covered cookie sheet.
  2. In a small bowl, whisk together one-third cup of olive oil, nutritional years, garlic and herb seasoning, salt and pepper. Drizzle on the veggies and coat them all on all sides. Do the same with the onion without breaking it apart.
  3. Drizzle the remaining two tablespoons of olive oil on and around the veggies and toss/coat.
  4. Put in a preheated 425 oven for 20 to 23 minutes. Remove the pan and smash the potatoes (skin side) with a fork then flip back over to potato side. This step is totally optional. It releases some of the potato flavors and makes it easier to cut into bites.
  5. Finally, sprinkle the roasted veggies with the dill and cover loosely with a foil tent until ready to serve.

Your sharing is GOLDEN! Thank you!

Your sharing and comments help me stay in business! Share a photo if you make the recipe #allyskitchen Thank you! xo Ally


oven roasted veggies

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