I've discovered roasted vegetables and am trying out different flavors and different veggies.
A friend taught me to make Italian style veggies, using Italian seasonings (basil, thyme, rosemary, oregano). I combine in a big bowl:
two whole garlics (broken into individual cloves--big cloves are cut in half)
an onion - cut into rings or wedges, depending on preference
chunks of potatoes
chunks of sweet potatoes
chunks of butternut squash
baby carrots
I pour a generous amount of olive oil over these veggies. Then I add the Italian seasonings and mix well. You can cook immediately or you can let them marinate a while. I like to let them marinate for a couple of hours to absorb more flavor.
I spread the veggies in a single layer onto a cookie sheet and bake for 30 minutes at 350-400 degrees. Turn them every 15 minutes. If you like them crispy around the edges, like I do, you can bake them longer, until the edges begin to brown.
About 10 or 15 minutes before you're done cooking them, you can add veggies that cook fast, such as green beans, tomatoes, bell peppers, mushrooms, broccoli, cauliflower, etc.
You can cook a large batch and just reheat as needed. They're good for around a week in the fridge. I don't know if they're freezable. Does anyone else know?
This message was edited Feb 12, 2012 2:40 PM
