I know what you are thinking.
Sexy Vegetables? Come on.
- These roasted vegetables are so good they seem decadent rather than healthy.
- They are special-occasion dinner worthy (Cooking for a date? Christmas? DONE.)
- They can be eaten as-is, pureed for soup, baby food, or a healthy dip/spread, added to rice or pasta dishes, added to salads, etc. If you make a large batch on Sunday, you could have vegetables for every meal for the WEEK.
- The ingredients are super flexible. Use whatever vegetables & seasoning you like. (Carrots, parsnips, other squash, tomatoes, eggplant, peppers….anything you like roasted would be good.)
- This is a budget friendly dish
Yield – a lot. 10 cups? || Prep Time = 20 min || Cook Time = 1 hour
||Head of cauliflower, cut in large pieces
||Head of broccoli, cut in large pieces
||Red potatoes, cut in large chunks
||Brussel sprouts, cut in half
||Large zucchini, cut in large chunks
||Onion, cut in large pieces
||Cloves of garlic, minced
||Fresh rosemary, chopped
||Fresh ground black pepper
1. Pre heat your oven to 375 degrees Fahrenheit
2. Mix all of the ingredients in a large roasting pan. Make sure they are all well coated in oil.
3. Cook for an hour. Halfway through cooking, stir the vegetables. If they don’t seem done at an hour, cook another 10 min or until they are done to your preference.
- Serve as is for a delicious side dish
- Blend for a savory meal for baby, if you have one (or more)
- Puree with some broth (or water) to make a delicious soup. Reserve some chopped veggies if you prefer a textured soup.
- Puree for a healthy dip or spread. You could mix it with white bean puree to add protein.
- Add puree to other sauces or soups to boost their healthiness
- Add to salads, wrap with some feta or goat cheese and a drizzle of balsamic vinegar for lunch
- Add to eggs for a tasty omelet, scramble, or frittata
- Add to rice or pasta with meat or cheese for a main dish