Roasted Vegetables. So easy and yummy. Minimal prep time, long cooking time.
Like my Foods 12 teacher once said, cooking is mostly waiting for the food to cook.
What I did was take a general recipe of roasted vegetables and added what I had in the fridge.
I chopped up some potatoes, carrots and sweet potatoes.
Preheated the oven to 400F (204*C). Question, why do we Canadians on the Metric system still use Fahrenheit and inches and stuff?
Tossed them all in a mixture of half olive oil and vegetable oil.
Seasoned with salt, pepper and some dried italian herbs.
Cover loosely with aluminum foil.
Into the oven for about 20 min. Stir it around every 10 min so the bottom layer doesn’t soak in the oil.
Then I added the smaller vegetables, red pepper, mushrooms, snap peas. I also added some onions and garlic.
Back into the oven for another 10-15 min or so until the potatoes are fully cooked through.
Easy way to get a good intake of vegetables, and delicious too.
