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.

4 comments:

  1. 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.

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  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!

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

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  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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