My Secret to Easy One-Pan Roasted Vegetables
This is my go-to side dish to any entrée. It’s sooo easy and I do it before I start the entrées because it usually takes longer than a meat. This heat is also a very commonly used heat for meats, so it’s so easy to just throw in the meat halfway through this is done.
I usually use 3 vegetables and sometimes throw diced potatoes in there as well. This time and heat works with about 95% of vegetables so I mix it up with onion (red and white), potato, carrots (my faaave) broccoli, brussels sprouts, or cauliflower. The trick to is to mix it all up in a bowl, not just sprinkle the spices and “drizzle” olive oil on, like recipes normally say.
Ingredients:
- Your veggies (I usually use 3 kinds)
- 2 tbps Olive oil (quality matters! I get ours from Queen Creek Olive Mill – it takes me a year to use a large container because I don’t need to use as much, the burning point on quality olive oil is a lot higher than grocery store-bought). This is the plain one we use (I get the silver tin of it and refill my oil cruet), and I also use the roasted garlic olive oil as well.
- Salt and Pepper to taste (lots of pep for me, plz)
- Fresh Rosemary sprigs if that’s your thing, not necessary though. Honestly I just throw rosemary on everything now because we have a bush in our backyard!
Directions:
- Preheat oven to 350 degrees
- Dice your veggies into 1″ cubes. For brussels sprouts, cut the “butt” off and then halve lengthwise so the root is still attached to each half. For cauliflower, just cut them into individual florets. I show how they should look in the photo below. For the onion, I half, then quarter each half all from the root so that it’s all connected and it cooks better that way – super juicy, and doesn’t really crisp.
- Toss all veggies in a bowl with one tbsp of olive oil at a time, then mix in salt and pepper.
- Put on a baking sheet in the oven for 45 minutes
