Roasted Veggies

Getting tired of plain steamed veggies? Roasting veggies is just as healthy, as long as you don't over-do it with whatever oil you are using. Roasted veggies need a really high temperature, roughly 400-450 F, depending on your oven.

Add whatever kind of veggie you like. The key is to cut all veggies in roughly the same size - the ensures that the veggies will be cooked equally. Potatoes and carrots take the longest. Bell peppers take the shortest amount of time

Serving 4 people:


4-5 large potatoes, or a bunch of small ones

4 large carrots

1 large onion (white, yellow or red)

1 head of garlic

1 large sweet potato

1 large zucchini

1 red and green bell pepper

Olive oil

Salt, pepper, garlic powder, cayenne pepper, basil and oregano


Step 1: Preheat the oven to 400 F. Place a very large baking sheet in the oven while it heats. If you are using large potatoes, cut them roughly into large bite-sized pieces. If the potatoes are baby ones, either leave them whole, or cut in half. For the carrots, peel them and cut them roughly the same size as the potatoes (size of your thumb, roughly). For the onion, cut into large chunks. For the garlic, peel and leave them whole. For the sweet potato, cut into the same size as the white potatoes. Cut the zucchini roughly the same size as the carrots. For the bell peppers, cut them into large chunks. These will cook the fastest, so leave them some-what large.

Step 2: In a very large bowl, add all the vegetables. Drizzle a little bit of olive oil over, lightly coating the veggies. Add a few pinch of pepper, salt, cayenne, garlic powder, basil and oregano, if you prefer.

Step 3: Carefully take out the baking sheet of the oven. Layer on all the veggies (they will sizzle since the sheet it hot = adds a very nice crust!) Make sure the veggies aren't over lapping. Place back in the oven for another 35-40 minutes, flipping them half way.

Step 4: To check for doneness, place a fork in the potatoes since they take the longest. Serve!