Monday, April 5, 2010
Roasted Veggie Assortment
I like to make a big batch of roasted veggies at the beginning of the week and eat them as part of my afternoon snack, all week long. When you roast up a good variety of vegetables it's hard to get bored of them. This recipe calls for seven different veggies because that's just what I had on hand this day. But you could add in or take out some of them if you don't like one or just don't happen to have them that day. You can't go wrong with roasted veggies, in my opinion. Roasting them gives them so much more flavor than steaming...you'll never go back!
1 pound Brussel Sprouts
1 cup of 1-inch square chunks of green cabbage
1 cup of 1-inch square chunks of red cabbage
1 cup baby carrots
1 cup snap peas
1 cup mushrooms, your favorite variety
2 cups broccoli, cut into florets
2-3 Tablespoons Olive Oil
Sea salt and pepper
Preheat oven to 350 degrees.
While the oven is preheating, chop up the veggies. Cut the nubby end off of each brussel sprout and slice in half, lengthwise. Toss all brussel sprouts into a large mixing bowl, throw away the nubs you cut off. Chop up the cabbage and add this into the mixing bowl. At this point I usually have enough veggies to just about fill my mixing bowl, so I drizzle in about 1-2 Tablespoons olive oil, sprinkle a dash of sea salt and pepper and toss well. Pour this onto a large, rimmed baking sheet and spread out evenly. (We're cooking the mother-load of veggies here so make sure you're using a large-and-in-charge baking sheet.)
Into the same mixing bowl, add in your baby carrots and snap peas. Cut your mushrooms into bite-sized pieces and add into the bowl. Cut your broccoli into bite-sized florets and add into the bowl as well. Drizzle another tablespoon or so of olive oil over these veggies, sprinkle in a bit of sea salt and pepper and toss to coat. Pour these veggies on top of the brussel sprout mixture and spread out evenly again. It's okay if they aren't all in one, flat layer.
Place the veggies in the oven on the middle rack and cook for about 12 minutes. At this point, grab a large spatula and stir the veggies around, trying to flip them over if you can. Put them back in the oven for another 10 minutes or so, or until the veggies just start to get a little brown and the brussel sprouts are just done. Take the veggies out to cool a few minutes before mowing down on a mecca of vegetable goodness!