A super easy, and healthy way to serve veggies in the winter is to chop, combine and roast. Here is what I like about roasting veggies: you can make a big bunch and serve it for a few nights, they feel warm and more comforting than a salad when it’s cold outside, roasted veggies are filling and hearty, the combination of colors and flavors not only tastes great but looks colorful and appetizing on a plate.
I found this recipe in an old December issue of Cooking Light but adapted based on what I found at the store and my personal taste (the original recipe included fennel, which I don’t love). Feel free to include your own pick of veggies, but make sure they are ones that can stand 40-45 minutes in an oven. I don’t recommend using tomatoes for instance.
What you will need to serve 4-6 adults:
Fresh thyme sprigs
4 carrots, peeled and cut in half lengthwise
6 peeled garlic cloves
1 medium red onion
6 small red potatoes
small bag of brussel sprouts (about 12 pieces) halved or quartered, depending on size
2 chopped bell peppers (I picked a red and an orange one for color)
1) Preheat oven to 425 degrees
2) Combine all vegetables and thyme in a big bowl, making sure all veggies are cut to an approximately even size so they all cook evenly.
3) Add olive oil, salt and pepper and toss so all are coated evenly.
4) Arrange on a jelly-roll pan and bake at 425 for 40-45 minutes. You can stir once or twice to turn the veggies over.
Enjoy with a protein or work into a dish like pasta for a new twist on the 2nd or 3rd night.