Roasted Winter Veggies
- 1 sweet potato
- 3 medium potatoes (red, yukon gold, yellow, purple, whatever you prefer)
- 2 carrots
- 10(ish) mushrooms, quartered (I used cremini, but sliced portabella caps would be good, too)
- 1 summer squash or zucchini
- 1/2 of a bell pepper (green, red, orange, or yellow)
- 1/4 of a sweet onion
- 4 cloves of garlic, minced
- 1/4c olive or vegetable oil
- 2tbsp lemon juice
- 1tsp dried thyme
- 1tsp dried rosemary
- salt and pepper
- Preheat oven to 475 degrees
- Chop all of the vegetables into 1/4” slices. For anything larger than an inch or two in diameter, cut them in half (it’ll help ‘em cook more evenly). Put all of the veggies into a large mixing bowl.
- Whisk the oil, lemon juice, rosemary, thyme, and pepper in a small bowl.
- Pour the oil and spice mixture over the veggies and toss until they are evenly coated.
- Spread the veggies one layer thick on a baking sheet.
- Bake for 30 minutes, flip the veggies, and then bake for an additional 20-30 minutes until they are light golden brown and cooked all the way through.
I'm compiling a list of awesome (easy!) homemade recipes made from scratch - a lot of them that you can make in big batches and throw in the freezer for later - to make your life as a veg*n easier.
