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Oven Roasted Veggies

This is a recipe that my Safta (Hebrew for grandma) makes frequently. I Skyped with my Mom last night for a few minutes to show her the girls and found out that we were both making them for dinner. That’s how good they are. You can make these as a side or eat them on their own for a really nutritious, filling, meatless dinner. YUM.

 

Oven Roasted Veggies | a kitchen cafe

 

 

 

Prep: 15 minutes

Bake time: 20-30 minutes

Serves: 4-6 as side, 2-4 as main

 

2 large zucchini

2 large sweet potatoes

1 large onion

2 red peppers

4 large red potatoes

5 medium carrots

Oil

Salt and pepper to taste

 

Preheat oven to 400.

Peel carrots and sweet potatoes. Slice all veggies and toss in oil, salt and pepper. Try and cut uniformly so that they cook evenly, though I do cut the potatoes thinner because they take longer.

Bake for 20-30 minutes until tender, not mushy.

I like to do a good amount of red pepper and onion because that’s where a lot of the flavor comes from. And season pretty liberally.

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