Roasted Vegetable Medley
It feels like Winter which always makes me think of roasted vegetables. We are bringing a veggie dish to a friend's house tomorrow evening so for tonight's dinner, my husband and I tested out this recipe and tomorrow, I will have it super easy, as everything is cut up, so all I have to do is season and roast!Ingredients:Feel free to be creative with your veggie choices and combine similar densities on the cookie sheet so they cook evenly.
- 1 leek, medium onion or 2 shallots
- 12 whole garlic cloves
- 2 cups crimini mushrooms, cut in half
- 2 carrots, cut in diagonals and then 1/8" slivers
- 1 large beet, cut in 1/8"sticks
- 2 small turnips, sliced in 1/8" rounds and then either sliced in sticks or triangles
- 1 cups broccoli florets
- 1 cup brussel sprouts
- 1 zucchini cut in sticks
- 1/2 cup pitted kalamata olives (optional)
- 3 T olive oil to drizzle on vegetables
- salt and pepper to taste
- 1 T white balsamic vinegar (optional)
Here's How:
- Preheat oven to 425.
- Use 2 cookie sheets, and place each of the 3 consecutive ingredients on the cookie sheets so you will roast the onions thru the mushrooms on the first sheet, and the carrots, beets and turnips on the 2nd.
- Drizzle each batch with olive oil and salt and blend well with fingers.
- Place 2 of the 3 batches in the oven.
- When the onion mixture is done, place in a large bowl and roast the broccoli, Brussels and zucchini.
- Each tray will vary slightly in roasting time but anywhere from 10-15 minutes per tray.
- Flip veggies with a spatula to brown both sides.
- You will need to taste them for doneness and use your oven timer as you add more cooking time.
- Place all veggies in the same bowl, add the olives, fresh ground pepper and balsamic vinegar if desired.