ROASTED VEGGIES FOR THE WEEK

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Roasted Veggies for the Week image

We used these veggies as the base of several of our recipes this week. Spin off with your own ideas, or double or triple the recipe and have a supply on hand that will cut down your cooking time all week long.

Provided by Food Network

Time 30m

Yield 2 to 4 servings

Number Of Ingredients 6

1 cup small broccoli florets (from about 1/2 head)
2 medium carrots, cut into 1/4-inch rounds (about 1 cup)
1 red bell pepper, cut into 1-inch chunks (about 1 cup)
1/2 red onion, cut into 3/4-inch large dice (about 1 cup)
2 tablespoons extra-virgin olive oil
Kosher salt and freshly ground black pepper

Steps:

  • Preheat the oven to 400 degrees F.
  • Toss the broccoli florets, carrots, bell pepper and onion with the olive oil and some salt and pepper in a large bowl. Spread out in an even layer on a sheet tray. Roast until the vegetables are softened slightly and deeply browned, 15 to 18 minutes.

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