Easy and Delicious Roated Veggies

Hey guys, it’s a super easy side dish that I think is amazing and it makes life so much easier. It is my roasted veggies in the oven. Roasting your veggies rather than steaming or boiling is an absolute game-changer.

Trust me this food taste great when prepared this way and is mouthwatering. It is also very healthy, fast, and super easy to prepare so read on to know more as we get started. But before we start let us look at the ingredients.

Easy and Delicious Roated Veggies

Veggies

 

Ingredients

  • Carrots
  • potatoes
  • Olive oil /coconut oil
  • Black pepper
  • Salt
  • Squash
  • 6 cloves of garlic
  • Rosemary
  • Green beans
  • Onions

 

Method of preparation

  • So firstly, wash all my Carrots and my potatoes, really nice and clean all the way through scrubbing the skin of potatoes if you need to because it will be cooking this with the skin on.
  • You add olive oil, or you can use coconut oil in your bowl. That I really like a good quality olive oil, because I know that at least, it has some healthy fast going in this. So the whole meal is going to be good, and it’s going to be healthy.
  • We are just seasoning them oil with black pepper. You do not want to add salt at this point, and you don’t want to add salt to your potatoes until after cooking that way, the salt will draw out moisture and it will not get as crispy.
  • So I’m going to go ahead and just squash, if you want to call it, that flatten about several six cloves of garlic or so and roughly chop up some large pieces of rosemary.
  •  Cut up my veggies, trim your veggies, or you’re using asparagus and green beans, or whatever. I have some green beans here. Just trim it off and then just plop everything into our Bowl.
  • I’ve cut my potatoes into corners and cut my carrots and diagonals. I am taking my potatoes and placing them in a clean kitchen towel. I’m going to just roughly dry this as best as I can.
  • I’ve added everything into the bowl as well as some sliced onions. And I’m going to add in my favorite or fall time, which is the culantro. You can just, you can use cilantro or you can use parsley for this, whatever you like. I love cilantro or culantro sauce. I’m adding it. Give everything a really nice mix. So it’s fully coated with oil and black pepper.
  • Lay them out on your baking tray, so that it has as much space between things as possible. So using a large baking tray, don’t really want things on top of each other. I tried my best to fit everything on this so it would have to work. If you have a bigger tray, I recommend using that, of course, because that way you will get more crispiness on your potatoes and veggies.
  • Now, you want to pre-heat your oven to 450 degrees and you are just going to pop this in your oven, for about 35 to 45 minutes or so. Check on it for about 30 minutes to make sure. And you can even flip your veggies halfway through, which is what I would be doing. You can add Brussel sprouts, sweet potatoes. Whatever you want.
  • When is out of the oven and that is when you want to season it with your salt. I’m using Himalayan pink salt and just toss everything together. Once it’s finished and careful. Of course, it will be hot to just toss everything together in the salt. And this is what this is an amazing side dish that I think. Is just going to make your life so much easier. The potatoes are nice and soft and tender. The carrots are extremely sweet and juicy. It is divine at anything. You want to do this. I mean, this is just like the basic and I feel like carrots, you can add corn pieces, you can add whatever, but this is like the basic. I would, a lot of times I would add asparagus of this. I didn’t have any on hand, but go ahead and have fun with it. Add anything severe, whatever, veggies you have little ones would love at my little.

Finally, I hope that you enjoy it and I’ll see you guys next time. Bye. Bye

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