Tag Archives: Roasted vegetables

Roasted Vegetables (part two)

I shared my easy Roasted VegetablesĀ here. This is a somewhat different version (in cooking/eating I find you got to mix things up to keep yourself interested, at least I do).

I used chopped carrots, sliced mushrooms, a cut up green pepper, sliced red and white onions, cut up potatoes, and green beans.

I have to show you these green beans because they were the most beautiful, fresh ones I’d seen in a store in a long time and have not seen since. I can’t bring myself to buy those tired, old gnarly green beans I usually see.

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I had not seen “store” beans this nice in years

I coated the prepped vegetables with mustard, coarse sea salt and Italian seasoning (I use a lot of Italian so I bought this big canister from Amazon & wrote on the date I opened it for reference).

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I put them on a big cookie sheet. When I go to this trouble I make A LOT so I get a couple days’ servings. Cook at 400Ā° stirring occasionally till vegetables are tender/done.

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So good!

Roasted vegetables

I am a “mostly vegetarian.” This means I mainly eat pasta, beans, big-ass salads with lots of stuff added, breads, dairy, grains, (some) fish, fruit, and vegetables. I list vegetables last because when I want to eat, vegetables aren’t the first thing I think about. I DO eat them but like a lot of people I can always stand to eat more. Part of it isĀ tempting myself.

I adapted this from a simple recipe I cut out of GlamourĀ® magazine a long time ago. I always meant to get around to it and a winter day seemed just right. You can use whatever vegies you like.

I cut into bite-size pieces:

-4 potatoes washed but unpeeled

-4 carrots

-1 large turnip

-1 onion

-1 good-sized broccoli crown

In a large bowl I mixed the vegetables with olive oil, salt (I like coarse sea salt) & pepper, Rosemary & Parsley, and 2 capfuls of lemon juice ( I used bottled but if you have a fresh lemon go for it).

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I put them all on a Ā 9×13 cookie sheet & stirred some more to make sure everything got mixed. You will notice my pan was overflowing; I tend to do that! This meant they took longer to cook thoroughly – you may prefer less vegetables but I figure if I’m going to this trouble, I want A LOT.

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I put the pan into a 400Ā° oven and stirred about every 15 minutes. They made the house smell WONDERFUL. After about 45 minutes I sampled a few morsels to check for doneness, and added a little more salt & pepper and two more capfuls of lemon juice, stirring it all up yet again. Total cooking time was roughly an hour. The length of time again will depend on what vegetables you use (carrots & turnip took longest) and how packed in they are.

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They were DELICIOUS. I will absolutely do this again.

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