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Tuesday, June 15, 2010

Roasted Vegetables

I love roasted vegetables! The combinations are endless! I will usually take whatever vegetables I have in my fridge, rinse and prep them. Then into a gallon size ziploc bag with a little olive oil and sea salt to coat, and shake it all together. Then, into a 9 by 13 in baking dish, cover with foil and bake at 375 degrees for 45 min-1 hour. Now obviously not all vegetables cook at the same rate. I have found that potaoes, carrots, broccoli, cauliflower, leeks, onions and garlic can go into the oven at the same time. Add vegetables such as squash, zucchini, sugar snap peas, asparagus and green beans 10-15 min before its time to come out of the oven. Add spinach to baking dish right out of the oven and let it wilt under the foil from the heat of the other vegetables. So easy and so so tasty!

Recipe by Kar and Momma

image by Kar

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