Roasted Vegetables

Roasted Vegetables - The Not So Desperate Chef Wife

Roasted Vegetables - The Not So Desperate Chef Wife

Roasted Vegetables - The Not So Desperate Chef Wife

Roasted vegetables, to me, is the easiest side dish in the world.  Just chop up a bunch of veggies, mix together with a marinade (optional!), spread onto a baking pan, and bake.  You can have a lot of creative fun with the ingredients that you choose to enhance the vegetables.  Like using different fresh herbs, different vinegars, or instead of vinegar try lemon juice, add fresh garlic, add different spices, etc.  Another part of the fun is, I never measure out the ingredients.  I just dash, pinch, or drizzle what seems right to me, and it has always worked out.  It is super simple to make a huge batch of roasted vegetables to eat throughout the week.  And don’t forget how HEALTHY roasted vegetables are for you to eat!

Ingredients
Chopped Vegetables
Olive Oil
A pinch of Salt
A pinch of Pepper
A pinch of garlic powder
Red Wine or Balsamic Vinegar
1 tablespoon brown sugar
1 tablespoon fresh thyme

Directions
Mix all ingredients, except the potatoes, in a large bowl.  Cover and let marinate in the fridge for 1 hour.

Preheat oven to 400 degrees.

Remove bowl from fridge and add the potatoes.  Stir together. 

Cover a baking pan in foil, dump the bowl of vegetables onto the pan, and spread to an even layer.

Bake for 45 minutes to 1 hour and stir every 15 minutes.  You are looking for the vegetables to be fork tender, starting to brown, or caramelize.  We also go by smell…if your house smells delicious then your vegetables will probably taste delicious!

*Experiment, have fun, check the oven often if it’s your first time!

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