Roasted Vegetables

Lisa was doing an art project with our #1 son. The kids were drawing vegetables and the idea was to have the roots and leaves attached so they could see how the vegetables grew. Long story short, we had several bunches of veggies: carrots, beets, leeks, etc. that I had to do something with. I had also bought some Brussels sprouts and broccoli and had some miscellaneous produce in the fridge. I decided to just season them simply and roast them in the oven.

I cut everything into bite-sized pieces and tossed them with seasoning salt, garlic powder, salt and pepper, and olive oil. I put them all in a baking pan and into the oven at 350 degrees for 45 minutes, just until they were fork tender. Absolutely delicious…

Roasted Vegetables

6 thoughts on “Roasted Vegetables

  1. I love root vegies!! Brussel sprouts are also a favorite, I have some growing in the garden along with swiss chard, beans and a ton of herbs. My kitchen has been down for 2 months after a leak in the slab. It should be put back together (brand new cabinets!) within the week. I can’t wait to get back in the kitchen. I would love to share some favorite recipes with you.

  2. We love them, too. We just had some oven-roasted Brussels sprouts a couple of nights ago and Lisa even liked them. The kids not so much. Sounds like you have a great garden going. I just have some herbs, but we were talking about putting some more veggies in this month.

    Sorry to hear about your kitchen. We remodeled ours about 6 years ago and it sucked to be without a kitchen. I remember cooking only in the microwave or toaster oven and washing dishes in the bathroom sink. Good luck!

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