Thursday, June 23, 2016

Oven Roasted Green Vegetables

Whenever I have a bunch of leftover veggies in the fridge from various dishes I've made earlier in the week, I end up making roasted veggies for lunch. I kept it simple and just use fresh garlic, salt, ground black pepper and red crushed pepper. The best part is that I only use veggies that I like. However, if any of the vegetables listed here are not your favorite, this recipe may easily accommodate other vegetables.

Prep time: 15 minutes
Cooking time: 15 minutes
Servings: 4

  • 2 cups broccoli florets
  • 2 cups brussels sprouts (trimmed and halved)
  • 2 cups string beans (green beans, cut to 2" length)
  • 2 cups asparagus spears (cut to 2" length)
  • 7 to 8 fresh garlic cloves (sliced)
  • 2 teaspoon black pepper
  • 2 teaspoon red crushed pepper
  • 3 to 4 tablespoon olive oil
  • Salt to taste
  1. Heat your oven to 400 degrees. In a bowl toss the above mentioned  vegetables with oil, fresh garlic, salt, black pepper and red crushed pepper. 
  2. In a tray, spread the vegetables and roast, stirring at least once or twice during roasting for even cooking and browning. Roast them for at least 15 minutes or until the vegetables are tender.
  3. Vegetables are ready to serve. You may also serve with rice or bread.
You may add your choice of vegetables like cauliflower florets, carrots, red onions, sweet potatoes, red potatoes, etc.

No comments:

Post a Comment