After a busy afternoon of yard work – or bookkeeping– the aroma of roasted vegetables is irresistible. Once you put it in the oven, it doesn’t take much attention until it’s done. Satisfying by itself, it also complements a roast chicken or a beef round eye roast, too.
Roasted Carrots, Onions, Parsnips, Peppers and Tomatoes
2 Medium Carrots, peeled and quartered
1 Medium Onion, peeled and quartered
2 medium Parsnips, peeled and quartered
1 Large Green Pepper, cut in strips
2 Small Roma Tomatoes, peeled and quartered
1 teaspoon Salt
1/4 teaspoon Ground Pepper
1 tablespoon Olive Oil
1 teaspoon Dried Parsley
Optional: Minced Garlic, Jalapeno Peppers, Celery, Squash, Potatoes, Green Beans
1. Preheat oven to 350-400 degrees F. Use fresh vegetables. Prepare and cut vegetables so slower-cooking ones are cut smaller, and faster-cooking are cut larger.
2. Oil a baking sheet or pan large enough so pieces of vegetables aren’t crowded. Combine vegetables and seasonings; toss to coat well. Spread evenly in pan.
3. Roast for 45-60 minutes, until tender and delicately browned, adjusting time as needed. (Alternatively, you can do all the cooking in a heavy 10″ skillet over low heat, turning often with spatula.)