Sunday, November 25, 2007

Oven Roasted Vegetables

This is a wonderful autumn and winter dish and so very tasty! I vary it each time I make it, using vegetables in season. Sometimes I add tempeh or firm tofu as well. These roasted vegetables are great with rice or pasta.

Oven Roasted Vegetables

1/2 head cauliflower, pieces
1 head of broccoli, pieces
1/2 butternut squash, peeled and cut into pieces
1 sweet onion, cut into slices
6 - 8 cloves garlic
4 - 5 stalks celery, cut into pieces
4 - 5 carrots, cut into pieces
1 large red pepper, cut into slices
3 - 4 potatoes, peeled and cut into pieces
mineral salt to taste
dash of Bragg's Liquid Aminos
liberal amount herbs of choice: Italian seasoning, oregano, sweet basil

Place all ingredients in large casserole dish. Add olive oil to mixture, stirring to coat. Place in a 400 degree F oven and bake for 30 minutes. Remove from heat to stir and then bake for 30 more minutes. Vegetables should be fork tender and roasted to perfection.

*Balsamic vinegar may be added for additional flavor.


  1. Anonymous8:11 PM

    Yum, I love roasted veggies and make them often. I tend to use whatever is in the fridge. They are also great with some soy sauce mixed with agave nectar and poured over the veggies before roasting.

  2. We made roasted vegetables one year for Christmas dinner and I keep saying I am going to try them again. Thanks for the recipe to inspire me!

  3. YOur food is beautifully displayed. Could I please have seconds of the roasted veggies. They are one of my favorites.

  4. I love Bragg's it is a must in my kitchen. Sounds great I think I'll use sweets and omit the cauliflower.
    Yum! The photography is breath taking!


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