Healthy Living: Roasted Vegetables
What do potatoes, carrots, cauliflower, garlic, and onions have in common?
It's one of those days. I have no idea what to cook. Instead of running to the store to grab some pasta, I just grab the veggies I have in the fridge, chop 'em up, toss 'em with some olive oil and spices and throw them in the oven.
Roasting veggies is an easy way to throw together a delicious meal with little effort.
Here is a version using vegetable I typically have on hand.
Roasted Vegetables Recipe:
Serves 4
Preheat oven to 400
4 large or 6 medium potatoes, washed and diced
2 cups of carrots, washed and sliced
1 onion, cut into strips
4 garlic cloves, diced
1 large chicken breast, diced (optional)
4 tablespoons olive oil
Salt
Pepper
Other seasonings (Either I do basil, thyme, coriander, and red pepper flakes; or rosemary and sage; or Italian seasoning)
Mix all together with seasoning and oil until coated, put in a 9x13 baking sheet.
Bake for 45-55 minutes, stirring at intervals, until the meat is done, the potatoes are golden, and the carrots are tender.
(The length of the bake depends on the thickness of the potatoes and the liquid in the meat).