New month, so a new recipe. I use a variation of this, a lot. Just 1 pan & simple seasonings, sounds super simple right? Honestly, I love recipes where everything is thrown into a pan, seasoned, tossed & baked. Roast vegetables are great with so many things & leftovers are super easy to use. Yup, it is a winner!
This particular recipe uses winter root vege however you can adapt to whatever works for your house – just adjust the baking times.
These times seem to work pretty well for us:
🍠 Starchy root vege & onions THINK sweet potato, carrots, or parsnip
These are dense & take longer to cook through
190C for roughly 30min
🥦 Lighter vege THINK capsicum, broccoli, or Brussels sprouts
190C for approx. 20min
➡️ So add these to your baking a little later than the starchy vege if you are doing a big tray!
🌿 Add whatever seasoning YOUR house loves. I am a big fan of fresh rosemary, cracked pepper & sea salt with root vege (esp. potatoes). However you may like fresh thyme; or perhaps hit the pantry spices maybe some sweet smoked paprika.
Easy Pan Roasted Vegetables
Source: Minimalist Baker
Great for: Gluten free, dairy free & vegos
🥕 1 large parsnip, peeled & chopped
🥕 1 large potato, chopped
🥕 1 small bundle of Dutch carrots, tops removed, peeled & chopped
🥕 1 small beetroot, tops removed, peeled & chopped
🥕 5 cloves of garlic, skin removed > OK I add a lot more…lol!
🥕 1 med onion, sliced into wedges
🥕 2 tbspn fresh herbs
🥕 2 tbspn extra virgin olive oil
🥕 ¼ tsp. sea salt
🥕 ¼ tsp. cracked black pepper
🍽 Preheat oven to 190C & line a baking tray with paper.
🍽 Add all ingredients to the tray.
🍽 Toss until everything is coated.
🍽 Roast until golden brown & tender, approx. 30 minutes. Toss ingredients halfway through baking time.
🍽 Remove from oven & enjoy.
Some extra info:
👉 Store leftovers in fridge for up to 3 days.
👉 Reheat either in a skillet over a low heat, or in 175C oven until warmed through.
#VegieLife #Recipe #OneTrayWonder #DairyFree #GlutenFree #Vego #DelishAnytime #ConsciouslyNutritious