After discovering roasted veggies a few years back, I have noticed that is pretty much always how I cook them now. Year round. Roasted Veggies. Tossed with olive oil, sea salt and spices. Fresh herbs in the summer and dried herbs in the winter.
It is perfection I tell ya! And my kids have consumed a ton more vegetables because of it.
So even though spring is here, and I should be done with root vegetables and winter squash.... I am sharing this anyway. (If you are looking for a summer version, see here, add cherry tomato halves, fresh herbs and roast as directed. Serve over rice & with a salad)
And to my veggie friends out there, skip the sausage and throw some garbanzo beans in your salad and you're set!
Gypsy Mama's Roasted Veggie Dinner
6 large potatoes, about 2 pounds, scrubbed and cut into bite sized pieces
1 butternut or buttercup squash, 2-3 pounds, peeled, seeded & cut into bite size pieces
1 onion sliced into big chunks
**also fabulous are leeks, sweet potatoes, carrots, parsnips, garlic & any hard winter veggies**
1 pound of Italian sausage, about 3 links, cut in to quarters (optional)
~~Preheat your oven to 425. Prepare veggies & sausage as noted above. Toss all with olive oil, salt & spices of your choice in a large bowl. Pour the veggie mixture onto a baking sheet in one layer. Don't overcrowd them or they will steam instead of roast. I have to use two baking sheets for my family. Bake in the oven for 30-45 minutes, swapping the baking sheets every 15 minutes or for even cooking.
Veggies are done when they are nicely browned and cooked through. Awesome served beside or over brown rice and with a green vegetable of your choice. I cook the brown rice with half water, half broth and a splash of olive oil to go with this.
Leftover roasted veggies are excellent cold on a green salad. And though less nutritious, a favorite of ours is the following combo:: red potatoes, yukon gold potatoes cut into wedges, fresh rosemary, sea salt & olive oil. They are the perfect companion to a quiche dinner :)