Oven roasting is an ideal way to prepare vegetables to retain the vitamins, flavors and minerals. When boiling vegetables a lot of the flavour leaks into the boiling water. With roasting no flavor is lost.
When we boiled potatoes and carrots we used a lot of butter for seasoning. Roasting with olive oil we need no butter. If you boil potatoes and carrots and are new to roasted vegetables you’ll probably be so pleased with the taste you’ll never go back to boiling.
We have a variation of the recipe below at least once a week.
Oven Roasted Vegetables
3 pounds potatoes cut in to chucks (new potatoes with skin or regular postatoes skinned)
1 pound carrots, cut into 2-inch lengths
2 medium onions peeled and quartered.
1 Large Sweet potato peeled cut into chunks
3 rosemary sprigs chopped
3 tablespoons olive oil
2 cloves of garlic diced.
Coarse salt and ground pepper
Almost any meats go well: with roast, chicken, turkey, stew beef, beef kabasa, beef sausage, etc.
Variations: Add any of the following
- butternut squash pared, halved, seeded, and cut into 1/2-inch wedges
- Zucchini, cubed
- Cabbage cored and cut into chuncks (best with kabasa)
- Bell peppers, seeded and chopped
- pound(s) parsnips, cut into 2-inch lengths
- rutabaga, pared, halved, and cut into 1/2-inch wedges
- shallots, peeled, halved
- Preheat oven to 450.
- Mix the svegtables in a roasting pan
- Combine the rosemary and olive oil and garlic in a small bowl.
- Drizzle the oil mixture over the vegetables and mix until well combined.
- Season with salt and pepper to taste.
- Bake for 40 to 45 minutes, tossing occasionally, until the vegetables are tender and lightly browned.
- Serve and enjoy!