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"There is one thing more exasperating than a wife who can cook and won't, and that's a wife who can't cook and will."--Robert Frost

Happy Roasted Vegetables Recipe

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This recipe for Happy Roasted Vegetables is from Stamm Dental Wellness Favorite Recipes , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 large carrot sliced into 1/2-inch pieces on the diagonal
1 medium red onion cut into 1/2-inch strips
1/2 red bell pepper cut into 1/2-inch strips
1/2 yellow bell pepper cut into 1/2-inch strips
1 large beet root peeled, quartered and sliced into 1/2-inch pieces
1 large sweet potato peeled and sliced into 1-inch pieces
8 Brussels sprouts cut in half or whole
1 zucchini sliced into 1/2-inch rounds
For the dressing:
1/4 cup extra virgin olive oil
2 Tbsp balsamic vinegar
2 Tbsp red wine vinegar
2 tsp Dijon mustard
2 tsp finely chopped fresh thyme
2 Tbsp finely chopped fresh Italian basil
5 garlic cloves chopped
1 tsp freshly ground black pepper
1 tsp kosher salt
To sprinkle on top:
1/2 tsp freshly ground black pepper optional
1/2 tsp kosher salt plus more to taste
more chopped herbs to taste
Directions:
Directions:
Preheat oven to 450F.
Line a large, 15x21-inch baking sheet with parchment paper and set aside. If you are using smaller baking sheets you will need to roast the vegetables in two batches or on two baking sheets.
Prepare the dressing by whisking the olive oil, vinegar, Dijon mustard, basil, thyme, garlic, pepper and salt in a small bowl, until well combined.
Place the vegetables in a large bowl, Pour the dressing all over the vegetables and toss well to coat.
Transfer the vegetables onto the baking dish and spread evenly. Sprinkle additional salt and pepper on top.
Bake on the second rack from the top for about 35 minutes (slightly firmer) to 45 minutes (slightly softer) Start checking at 30 minutes as different ovens bake differently. Serve immediately.
Personal Notes:
Personal Notes:
Roasted veggies make me so happy because I love to chop! Also, I love how colorful this makes my families meal. You really could use any veggies you want. Sometimes I add broccoli or cauliflower as well. I always preach to eat the "rainbow".

 

 

 

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