Roasted veggies are a great way to feed a crowd for a delicious side option!
Roasted veggies are super easy, but it’s always good to have a guide! I’ve eaten so many more vegetables since I discovered roasting them. Throwing them in before the rest of dinner is ready will ensure they’re ready to go by the time you are ready to eat.
The best part about this “recipe” is that its entirely adaptable! You should keep an eye on veggies that don’t have similar cooking times, but other than that, the rules are all the same. I still haven’t had much luck with roasting potatoes without them getting stuck to the pan, though. Does anyone have any tips for that?!
Local Spotlight: I got all these beauties from the farmers market! I love garden carrots, even though my attempt to grow them was a total bust (Did you know one carrot plant only yields ONE carrot? What kind of deal is that!)
I don’t have a whole lot to say about this so I’ll let you get to roasting. Great for meal prep, too!
Roasted Veggie Pan [Vegan, GF, DF]
- ¼ C. olive oil
- 1-2 C. carrots
- 2-3 C. snap peas
- 1-2 C. asparagus
- 2 cloves garlic minced
- 1 t. Kosher salt
- ½ t. pepper to taste
- Preheat oven to 375 degrees Fahrenheit.
- Slice carrots lengthwise so they aren't as thick.
- Trim ends of snap peas and asparagus, if desired.
- In a foil-lined pan, toss all vegetables in oil. Organize in desired arrangement on the pan.
- Sprinkle minced garlic, Kosher salt and pepper over the entire pan.
- Roast in the preheated oven for 20-25 minutes.