Tonight with my Chicken with Maple Mustard Sauce i’m making some roasted veggies as a side.
This is a GREAT way to use up vegetables in the fridge before they just sit there and go bad. This recipe is done with carrots and cabbage (because that’s what I had leftover) but you can literally make this with ANY vegetables. Try this with zucchini, squash, sweet potatoes, parsnips, eggplant, or brussel sprouts. If you have anything leftover in your fridge, roast it! It’s the easiest thing ever!
The only thing you need is salt, pepper and olive oil. (And your veggies, of course)
First thing, set your oven to 425 degrees.
Next, slice up your veggies. I like to keep them in pretty large chunks. They look prettier that way.
I peeled these carrots before slicing them, but your really don’t have to.
Next, drizzle some olive oil over the veggies and salt and pepper them so the seasoning sticks. I just use salt and pepper, but feel free to sprinkle some cumin, ground ginger, garlic or onion powder to spice things up a bit, depending on what you’re making.
Cook your veggies in the oven for 30 minutes. Take the veggies out and flip them over. They should be really caramelized and crispy. Like this…
Put them back in the oven and cook them for another 15 minutes. Keep an eye on them.
I always like to add a little extra somethin’ to every roasted veggie. As you can see below, for the cabbage I sprinkled them with a little salt and served them with a slice of lemon. For the carrots, sprinkle a little parsley or cilantro over the top. Serve them with your favorite dish, like Chicken with Maple Mustard Sauce!
So healthy and delicious.