How to Stuff Artichokes
Chicken & Broccoli Stir-Fry, with pumpkin

Easy Roasted Veggies

Easy Roasted Vegetables

Soo easy is this dish; double checking the directions is never necessary.  It is great as a  topping for rice and pasta for a meat free meal.  Make it a side dish for pork, pot roast or poultry.  Or use it to make a colorful white pizza.  Your choice of  vegetables (fresh or past their prime) and seasonings make it your own unique blend!

Easy Roasted Veggies

Easy Roasted Veggies

  • 1 lb squash or sweet potatoes, peeled & cut in thin chunks
  • 1/2 lb root veggies like daikon radish, parsnips or turnips, peeled & cut in 3/4 inch cubes
  • 1 lb onions, chopped
  • 1/3 cup Vinaigrette or Cider Jus
  • 1 bunch or bag greens, torn (spinach, kale, collard greens, etc.)
  • Salt and Pepper, to taste

Easy Roasted Veggies

Heat oven to 450 degrees F. Heat a large roasting pan in the oven for 15 minutes. Top with Parchment paper.  Drizzle 1 tbsp Vinaigrette into the pan. Put in all the veggies with 1 tbsp Vinaigrette and toss to mix.  Drizzle remaining Vinaigrette over the veggies. Season with salt and pepper. Cover tightly with foil and roast for 30 minutes. Remove foil and bake a further 15-20 minutes or until the veggies are cooked but still slightly crisp.

Easy Roasted Veggies

If you like to roast:




Photo Credit:  Julie Cecchini


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