Roasted Veggies are the current staple in our house. Yours too?
My kids each eat a truckload, I eat double that, and whatever’s left becomes Mr. Awesome’s lunch for work.
I love that I can use fresh or frozen veggies. The trick to roasting frozen vegetables is to not let them thaw. You will want to take them out of the freezer just before they go into the oven, cover them in oil really well and put them into an already HOT oven. This will keep them from getting mushy. Ain’t nobody got time for mushy vegetables (except the baby, of course, he adores them all squished up).
Super simple how-to:
*Preheat your oven to 425°-450°, depending on how hot your oven runs.
*Oil a baking dish. We have a large family so I use an extra large cake pan.
*Slice up whatever vegetables you’d like. Potatoes are a great neutral. If using frozen see what I suggested above.
*Cover them in oil. This is as easy as drizzling oil over the whole thing and then stirring it up with your hands or a spoon. You could also put them in a bowl and do the same thing, but you will save yourself a dish if you do it in the pan.
*Bake for 1 hour.
Sometimes, for added flavor I will sprinkle garlic salt, or salt and pepper over the veggies before they bake.
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