Do you love Oven Roasted Vegetables?
I do too! I love to cook vegetables many different ways. Roasting vegetables in the oven is a great time saver and a favorite way of mine to cook them in the Winter. I think it’s because the oven warms the whole kitchen up and I love that! You can make Oven Roasted Vegetables with pretty much any vegetables but today I’m sharing a couple of my favorite Winter vegetables.
For the Zucchinis:
1 lb zucchinis (I love the baby variety)
2 Tbsp Olive oil
If you decide to use larger zucchini, slice them with a mandolin slicer to make even disks. For the baby zucchini I just slice them in half lengthwise.
Preheat oven to 450.
In a bowl combine the sliced zucchinis, olive oil, salt and pepper. Toss and coat evenly. Arrange on baking sheet facing down. Roast for 8 minutes. Then turn each zucchini skin side down and roast for another 5 minutes.
Remove from oven and sprinkle with Parmesan Cheese.
2 Sweet Potatoes, scrubbed and cut in 1/2 inch cubes (peeled is ok)
2 Tbs Olive Oil
salt/pepper to taste
Preheat oven to 350. Place diced sweet potatoes on a baking sheet in a single layer. Drizzle with the olive oil, season with the salt and pepper and toss to coat. Roast for 20 minutes. Stir and keep in a single layer. Roast for an extra 10 minutes.
Once cooled these taste like candy. Makes a great breakfast item too if you have any leftovers!
Do you ever make Oven Roasted Vegetables? How do you usually cook your vegetables? I’m always looking for new great tips and ideas. Which vegetable is your favorite?