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Oven Roasted Vegetables

Oven Roasted Vegetables

 

The weatherman lied to me… I had planned to spend Sunday doing things outside in our small but lovable backyard. Instead the clouds rolled in and with them came a rain that has lasted all day. So instead of being in the yard Roger and I decided to enjoy the view and rain on our back porch – that is until the lighting got really close. We made it in just in time, if we had stayed out there a minute longer his study materials would have been soaked and my computer fried!

 

The good news is, I spent the day editing pictures, snuggling on the couch, and making yummy cinnamon rolls - or should I say Sinfully Delicious Cinnamon Rolls!

 

Seasoned Baked Vegetables

 

So although I might not have been completely healthy by eating 2 cinnamon rolls in one sitting, I figured I consumed my veggies through my eyes while editing these Oven Roasted Vegetables pictures! That counts right?

 

This Oven Roasted Vegetables recipe makes enough for a meal for 1 or a side dish for 2-3 people.

 

What you’ll need:

1 small-medium zucchini

1 small-medium squash

1 head of broccoli

1-2 small red potatoes

1/8 – 1/4 onion – optional, although not pictured I sometimes add onion slices to the mix

Olive Oil

Salt

Pepper

Herbs de Provence

 

Seasoned Veggies

 

First, wash all of the vegetables. Next, dice the zucchini, squash, and potatoes. Make sure the potatoes are cut into pretty small pieces, you want everything to cook evenly so it helps to make everything about the same size.

 

Then cut the broccoli and slice the onion and place all of the vegetables onto a baking sheet lined with foil and sprayed with oil.

 

Drizzle or spray olive oil over the vegetables, then sprinkle some salt, pepper, and herbs de provence over all of the veggies. Bake at 400° for 30 minutes, stirring/flipping the vegetables every 10 minutes.

 

Baked Vegetables

 

I love these Oven Baked Vegetables as a side dish and as a main course for lunch. I also like to add a little dollop of sour cream on top! 

 

Oven Roasted Vegetables
Serves 1
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Prep Time
10 min
Cook Time
30 min
Total Time
40 min
Prep Time
10 min
Cook Time
30 min
Total Time
40 min
Ingredients
  1. 1 small-medium zucchini
  2. 1 small-medium squash
  3. 1 head of broccoli
  4. 1-2 small red potatoes
  5. 1/8 - 1/4 onion
  6. Olive Oil
  7. Salt
  8. Pepper
  9. Herbs de Provence
Instructions
  1. First, wash all of the vegetables. Next, dice the zucchini, squash, and potatoes. Make sure the potatoes are cut into pretty small pieces, you want everything to cook evenly so it helps to make everything about the same size.
  2. Then cut the broccoli and slice the onion and place all of the vegetables onto a baking sheet lined with foil and sprayed with oil.
  3. Drizzle or spray olive oil over the vegetables, then sprinkle some salt, pepper, and herbs de provence over all of the veggies. Bake at 400 for 30 minutes, stirring/flipping the vegetables every 10 minutes.
  4. I love these Oven Baked Vegetables as a side dish and as a main course for lunch. I also like to add a little dollop of sour cream on top!
Domestically Blissful http://domesticallyblissful.com/
 

 



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One Response so far.

  1. You can never go wrong with roasted veggies. =)

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