Recipe: Oven Roasted Vegetables

I like using our oven as often as possible during the winter months because not only do roasted vegetables, meats, etc. taste great but your oven adds a little bit of heat to your kitchen.

One oven recipe I turn to often is roasted winter vegetables.  Here is what you’ll need:

–    1 large red onion
–    2 medium sized sweet potatoes
–    1 medium sized potato
–    Half a head of garlic
–    1 large carrot
–    1 ten ounce package of baby bella mushrooms
–    Salt and pepper
–    Olive oil
–    Fresh parsley

The most difficult part of this recipe is cutting up the vegetables and
this really isn’t very difficult as long as you keep each vegetable the
same size (this will ensure even cooking).  Next, peel the carrot, red
onion, potatoes, and garlic (leaving the garlic whole, but chopping the
rest of the items).  Depending on the size of the mushrooms, you can
either cut them into two or four pieces; I like the texture of larger
piece so I stick to two.  You’ll also need a large baking dish with
raised sides.  Once all the vegetables have been chopped move the items
to the baking dish and drizzle with olive oil and mix well.  Next,
sprinkle the vegetables with plenty of salt and pepper (fresh cracked,
of course) and place in a 375 degree oven for 25-30 minutes.  You should check the vegetables at the 15 minute mark
and also give the dish a good mix.  Once the onions have caramelized
and the potatoes have crisped up, the dish is done (don’t be afraid to
test each of the vegetables).  Finally, grab a bunch of parsley and
chop well and sprinkle over the mixture.  Enjoy the roasted vegetables
with a piece of snapper or flounder or as a side to a sandwich.  Oh, I
like Zinfandel with roasted vegetables!