Roasting Vegetables

If you are sick of the same vegetables - try roasting them. I have done this 2 times this week (or last) and have loved the results. Roasting usually sweetens the taste of what you roast - so easy too!

Roasted Broccoli with Red Peppers

1 bunch broccoli (3 heads)
1/2 large red pepper
olive oil
s/p

Cut heads in florets. Chop peppers into strips, then halve. Place out on a baking sheet and drizzle with evoo. S/p. Then bake at 450 for about 18 minutes. You want the broccoli to be slightly browned.

Roasted Green Beans and Mushroom with Balsamic

1 lb fresh green beans, cleaned (left long)
1 8 oz pkg sliced mushrooms
1 1/2 T evoo
1 T balsamic vinegar
s/p
Parmesan cheese

Trim green beans, but I left mine long. Toss with mushrooms. Put in a big gallon baggie. Mix evoo and balsamic, toss together - squish over veggies. Place out on pan. 450 for 25-30 minutes or until most of the moisture is gone from the mushrooms - not burnt though. Remove from oven, s/p, and sprinkle parm cheese on top. Yumm-y!

Roasted Root Vegetables

3 small sweet potatoes
3 parsnips
4 carrots

Peel, cube or slice about the same size. evoo, s/p, pan 450 till done (by tasting, some pieces may be done before others). I did this because I wanted to use up some veggies instead of throwing them in the garbage.