Easy roasted veggies–2 ways

Photo credit: greg.turner

We’ve been living on roasted veggies these days. Red potatoes, parsnips, sweet potatoes, purple potatoes, onions, even red peppers have been making it onto the baking pan and filling the house with yummy smells. (Forget turning on the heater–something cooking in the oven is my favorite way to heat up the house!)

Below, I’ve included the basic recipe for roasting veggies. I usually double this recipe and make enough to have leftovers for lunch and to include in other meals.

Lately, we’ve used roasted veggies in place of meat to make:

-Nachos

-Calzones

-Burritos

-Enchiladas

-Pita pizzas

They’re so easy the only hang-up is they take time to roast. But double the recipe (using two pans!) and you can have enough to last for two or three meals.

Recipe #1–Diced

Servings: 4-5

Prep time: 20 minutes + 40-50 minutes cooking time

Ingredients

2 pounds red potatoes (or your favorite although I’ve found red are best for roasting)

1 pound carrots

1 small onion

1 pound optional (sweet potatoes, parsnips, purple potatoes, Yukon Gold potatoes)

Cooking spray

Salt to taste

Directions

1. Preheat your oven to 400 degrees.
2. Generously coat a large cookie sheet with cooking spray.
3. Wash and dry your veggies. Dice the veggies into dime-sized pieces (I always leave the skin on the potatoes–makes it easier and better for you). Keep the onions separate.
4. Place the veggies onto the sprayed cookie sheet (except the onions or peppers if you’re using them). Spray again and sprinkle with salt (if desired, they’re good without).
5. Place in the heated oven for 10 minutes. Remove, add the onions, and return to the oven. (I find if I put in the onions from the start that they become too browned.)
6. Roast for 30 to 40 minutes or until the potatoes are just browned. Let the veggies cool for at least 5 minutes before serving.

Recipe #2–Whole

Lately, I’ve found small, whole potatoes (often called fingerling) at the grocers. With these potatoes the prep is even easier.

Ingredients:

2 pounds small potatoes

1 small onion, cut thick

Directions:

1. Preheat your oven to 400 degrees.
2. Generously coat a large cookie sheet with cooking spray.
3. Wash and dry your veggies. Keep the onions separate.
4. Place the whole veggies onto the sprayed cookie sheet (except the onions). Spray again and sprinkle with salt (if desired, they’re good without).
5. Place in the heated oven for 10 minutes. Remove, add the onions, and return to the oven. (I find if I put in the onions from the start that they become too browned.)
6. Roast for 30 to 40 minutes or until the potato skins begin to blister (you’ll even hear them popping). Let the veggies cool for at least 5 minutes before serving.

*Note: these are also good sprinkled with dried rosemary.