Happy Easter! One of my favorite veggie dishes for any holiday is simply roasted vegetables! It’s a super easy way to fill up on this essential food group in such a way that you long for more! And I think you’ll love the simplicity so much that you’ll prepare roasted veggies year round!
I like to use mostly root vegetables with just a spattering of a few others. The root veggies help the medley to stay firm and not so mushy. Feel free to throw in any veggies you have on hand, but root vegetables work best. You can’t go wrong!
Here’s MY typical “recipe” for roasted veggies.
- 1 butternut squash peeled and cubed (you can buy peeled and precut)
- 2 large red potatoes, cut into chunks (leave skin on)
- 1 large onion cut into quarters (not sliced)
- 1 bag of fresh green beans (not frozen!) (about 3 handfuls of fresh green beans)
- And any other fresh vegetables I might have!
- Olive oil or coconut oil (only enough to lightly coat veggies)
- 1 tsp garlic powder (or 12 fresh garlic cloves, peeled)
- 1 tsp parsley
- 1/2 tsp salt
- 1/2 tsp pepper
- 1 tsp of a seasoning mix of your preference (I use McCormick’s Garlic & Herb Salt-free mix which includes garlic, oregano, rosemary, basil, red pepper, orange peel, onion, paprika, and celery).
Toss all ingredients in a large bowl then spread on a baking sheet (I use a 15x10x1 baking sheet). Bake uncovered at 425 for about 20-30 minutes. I like my veggies browned and the onions a little crunchy. Keep checking the veggies until they’re done to YOUR preference.
My kids LOVE this recipe! And if by chance you have leftovers (which I don’t have often), they’re great tossed in with eggs in the morning … a veggie, egg scramble.