Monday, March 18, 2013

Roasted Vegetables




Here is a recipe we started eating back in January when we were enjoying our Daniel fast.  Its a very simple recipe that can be made to your own family taste. 



You can wash your veggies and leave the skins on or you can peel them which ever you prefer.  I started out with potatoes, onions, carrots, sweet potatoes, and mushrooms.  Also you can add zucchini or a chunks of butternut squash.  

Coat the vegetables in a good amount of olive oil and season with a good (no additive) Montreal Steak Spice. 


Pour your coated veggies onto a cookie sheet that has been covered with parchment paper!  This is also a new favorite for me in the kitchen.  I received new cookie sheets for Christmas and I wanted them to look clean so I bought a giant box of parchment paper from there and use it all the time on these pans. 



Now roast them in the oven.  I usually do 400 until they are done.  I like the vegetables to still have a little "bone" in them.  During the fast we liked to enjoy these over a bed of quinoa.  What a great way to get your vegetable servings! 





1 comment:

Mama S said...

Looking at those pictures makes me so hungry :-) BTW those veggies would be lovely with some curry on them, maybe even with a bit of coconut milk added during the roasting time :-)

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