Easy Oven Roasted Vegetables Easy Oven Roasted Vegetables

Easy Oven Roasted Vegetables

Roast Vegetables

Roast Vegetables are so easy to make and they can be a feature at any dinner table. You have use any vegetables that you absolutely love and honestly you can never go wrong with roast vegetables.


Prep 10 minutes
Total 40 minutes
Serves
US | Metric
Ingredients
  • 4 -6 Potatoes, washed, quartered (Yukon or Russets )
  • 1 large courgette, sliced and quartered
  • 2 carrots, cut into irregular shapes
  • 1 large Sweet Potato, scrubbed clean and halved and chopped
  • ½ red onion, peeled & sliced into quarters
  • 4 tbsps of Olive Oil (2tbs for cooking, 2 tbs for the dressing)
  • 1½ tbsps Balsamic vinegar sub with Balsamic syrup or just skip it
  • 2 cloves of garlic, minced
  • 2 cooked ready beetroot,
  • Salt & Pepper
  • ½ tsp dried thyme
  • ½ tsp dried parsley
  • ½ oregano
  • Substitute herbs with Italian herbs
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Preheat oven to 180 degrees . Line a baking tray with parchment paper or use aluminium foil. 


Transfer vegetable (Not the Beetroot) to the tray and season with salt & pepper, minced garlic, the herbs and drizzle with 2 tbsps olive oil. Toss to mix. 


Bake until tender for about 30minutes.


On one side of the tray lay the beetroot and basically dehydrate it. Turning occasionally until no juices are being released.


Once cooked, Place veggies in a bowl, add the remaining olive oil and balsamic vinegar, toss to coat.


Done…serve as a side.



Easy Oven Roasted Vegetables Easy Oven Roasted Vegetables

Easy Oven Roasted Vegetables

Roast Vegetables

Roast Vegetables are so easy to make and they can be a feature at any dinner table. You have use any vegetables that you absolutely love and honestly you can never go wrong with roast vegetables.


favorite
print
like

Prep 10 minutes
Total 40 minutes
Serves
US | Metric
Ingredients
  • 4 -6 Potatoes, washed, quartered (Yukon or Russets )
  • 1 large courgette, sliced and quartered
  • 2 carrots, cut into irregular shapes
  • 1 large Sweet Potato, scrubbed clean and halved and chopped
  • ½ red onion, peeled & sliced into quarters
  • 4 tbsps of Olive Oil (2tbs for cooking, 2 tbs for the dressing)
  • 1½ tbsps Balsamic vinegar sub with Balsamic syrup or just skip it
  • 2 cloves of garlic, minced
  • 2 cooked ready beetroot,
  • Salt & Pepper
  • ½ tsp dried thyme
  • ½ tsp dried parsley
  • ½ oregano
  • Substitute herbs with Italian herbs

Preheat oven to 180 degrees . Line a baking tray with parchment paper or use aluminium foil. 


Transfer vegetable (Not the Beetroot) to the tray and season with salt & pepper, minced garlic, the herbs and drizzle with 2 tbsps olive oil. Toss to mix. 


Bake until tender for about 30minutes.


On one side of the tray lay the beetroot and basically dehydrate it. Turning occasionally until no juices are being released.


Once cooked, Place veggies in a bowl, add the remaining olive oil and balsamic vinegar, toss to coat.


Done…serve as a side.