Oven Roasted Vegetables
Summer is OVER! So it’s autumn. In other words, IT’S COLD!
That said, I need to keep my southern italian body warm, which means also “salad season” is pretty much sadly over.
This does not mean I’m giving up on my daily serving of vegetables, fibers and vitamins.
This oven roasted vegetables recipes is the perfect solution for cold winter days. It makes a perfect side dish for your everyday meals as well as, why not, your Thanksgiving meal.
- 1 large sweet potato, chopped
- 1 large turnip, peeled and chopped
- 1 cup mini onions, peeled
- 1 large beets, chopped
- 1 cup Brussels sprouts
- 3 to 4 Tbsp. olive oil
- 2 teaspoons Italian seasoning (dry basil, thyme, rosemary)
- 1/2 teaspoon garlic powder
- 1/2 teaspoon paprika
- 1/2 teaspoon sea salt, to taste
Preheat the oven to 200 degrees C. Wash up your veggies
Peel and dice the beetroot
Peel and dice the turnip. Wash and peel the onions
Remove the external leaves of the Brussels. Place all the veggies (minus the beetroot) into a large bowl
add the seasonings (olive oil, salt, pepper, garlic powder, Italian herb mix and paprika).
Toss everything together until it’s well coated
Spread the vegetables over a large cast iron skillet, baking sheet, or casserole dish.
Place the chopped beets in the center of a 12-inch piece of foil. Fold all of the edges onto themselves, creating a secure foil packet. Place both the skillet of vegetables and the foil packet in the preheated oven, and roast for 40 minutes, turning the beets and turnips half-way through, or until vegetables are cooked through and golden-brown. Remove vegetables from the oven.
Carefully open the foil packet of beets
Add beets to the skillet with the other veggies and stir to combine.
Serve your roasted vegetables alongside your favorite main dish.