add to shopping list Ingredients

4 potatoes
6 carrots
4 onions
24 brussels sprouts
4 zucchini
1 pint grape tomatoes
1/2 whole garlic
1/4 cup mixed herbs, spices dried
to taste Salt And Pepper
1/2 cup extra virgin olive oil

Preparation

1) Preheat oven to 425º until Very HOT.
2) Wash, peel & slice all of the vegetables.
3) Coat with olive oil and all spices, herbs, salt and pepper.
4) Bake at least 30 minutes, stirring once half-way through baking.

Note* To ensure vegetables cook in 30 minutes slice veggies into smaller pieces. Use multiple baking pans, so the food is not layered and will cook evenly.

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Reviews

3/04/10

Belle says:

The best thing about this recipe, is that when you want to make soup, it takes so much less time if you can simply reach in the fridge, pull out your roasted veggies, chop them up a bit, add them in et voila! Roasting first gives that added piquancy. Wish you could have tasted the soup I made last night!

3/06/10

Theresa111 says:

So do I. Believe me I wish I were there. :)

1/30/11

josshh says:

cook covered or uncovered?

1/08/12

gsloan says:

This seems like a good idea for my morning burritos minus the sausage, and I can buy picante sauce. Good bye McDonalds.

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