Eat Mo' Veggies

Roasted Veggies or Confetti Veggie Bowl

If you like a party, you are bound to enjoy eating your veggies this way. The colors are so bright and cheerful. There are no rules, your imagination and tongue can dictate how this side turns out.

Veggies we have used:
  Broccoli, Cauliflower, Beet, Sweet Potato/Yam, Zucchini, Carrot, Potato, Rutabaga, Radish
Veggies I want to use:
  Sweet Peas, Asparagus, Brussle Sprouts, Red Pepper
Edited Entry:  The asparagus was not the best choice. It did not cook in time with the other hard vegetables and the flavor did not blend well.

Start with washed and peeled vegetables.
Chop into uniform size pieces.
To get even cooking, cut the soft vegetables larger than the hard vegetables.  Ex. Zucchini is cut into larger pieces than sweet potato or beets.
Put everything in a large bowl.
Pour enough olive oil over cut up veggies to coat. Stir to make sure they are all evenly coated with oil.
Mince garlic into the bowl (1 garlic clove for 1 bunch of broccoli, and add a total of 3-4 garlic...depending on how much garlic you like). Stir again.

Pour veggies onto a low pan (jelly roll pan, prepared with tin foil) to cover the bottom of the pan, but only enough for a single layer of veggies. If you pile the pan full the cooking will not be uniform.
When your pans are filled with veggies, sprinkle lightly with fresh cracked pepper and sea salt.

Cook at 375-385* for 15-25 minutes. Check the "hard" veggies around 15 minutes to see how firm they still are and add time accordingly.

We enjoy these veggies drizzled with balsamic vinegar. They are a lovely side to almost any meal. You can vary the veggie combinations and have a different dish (from the same recipe) every night of the week.

Recently I added a large scoop of basil pesto and generous dusting of Parmesan cheese and stirred it up with the olive oil - and it was amazing! The Parmesan cheese makes a bit of a crusty coating which perfectly contrasts the soft inside of the sweet potato. I omit the garlic, salt, pepper and balsamic when I use the pesto and Parmesan.