Oven-Roasted Vegetables
For the ChatterRecipe this month I wanted to give you something simple but delicious to accompany your turkey, duck, ham, or whatever your roast of choice may be! So often it’s all about the main event, but the “side” dishes are really important too and can make or break a meal! Here’s the easiest thing in the world – Oven-Roasted Vegetables! By roasting the vegetables, it brings out a naturally delicious flavor and is best when using seasonal vegetables. Now if you don’t like this particular combination, you can always substitute with whatever vegetables you like and use the same simple cooking method.
This easy recipe is courtesy of Trisha Yearwood (as featured in USAWeekend.com)
And thanks also to DC-based and one of my favorite food photographers Renee Comet for providing us with the image for this month.
Ingredients:
½ pound Baby or Fingerling Potatoes (halved lengthwise, quartered if larger)
½ pound Brussel Sprouts (ends trimmed & halved)
½ pound Carrots (peeled & cut diagonally into ½ inch pieces)
1 medium Butternut Squash (peeled & diced)
¼ cup Vegetable Broth
¼ cup Olive Oil
1 teaspoon Salt
½ teaspoon Black Pepper
Aluminum Foil
Recipe:
Prepare all of the Vegetables. Preheat the oven to 400 degrees. Line a baking tray with Aluminum Foil. In a large bowl, mix together the Olive Oil, Broth, Salt and Black Pepper, and then toss with all the cut Vegetables until they are coated. Drain off the excess Broth. Spread the Vegetable Mixture onto the lined baking tray and then pour over the remaining Broth. Roast in the hot oven for 35 to 40 minutes or until tender, stirring once. And that’s it!