Roasted Vegetables are my secret way to stay trim. They are full of vitamins (not empty calories) and they keep me full throughout the day. Throw whatever vegetables you have on hand in a large roasting pan. Add a few tablespoons of oil, some balsamic or spice and roast in the oven. Store in airtight containers so you can enjoy them throughout the week.
- 2 pkg baby carrots, whole
- 1 large onion-cut into chunks ( I use red or sweet)
- 1 jalapeño, finely chopped (if desired)
- 2 garlic cloves, finely chopped
- 10 garlic cloves-whole (see note at bottom)
- 1 red pepper
- 1 yellow pepper
- 2 c. green beans (fresh)
- 1 zucchini
- 8–16 oz mushrooms ( I love mushrooms, so I use a lot)
- 1–2 T. olive oil(depending on how many vegetables you use, try it first with one but add more if needed
- 3 T. balsamic vinegar (use a really good aged one for best taste)
- kosher salt
- Preheat oven to 425°.
- In a large bowl (or I do it right in the roasting pan) combine all the vegetables, olive oil, balsamic vinegar, salt and pepper. Mix well.
- Place vegetable mixture in a large non-stick roasting pan. Non-stick is key, so you don’t have to use a lot of oil and so the vegetables do not stick to the pan.
- Bake for 15 minutes, then stir well.
- Bake another 10-15 minutes until carrots are tender when poked with a fork.
- Roasted vegetables will last about a week in the refrigerator. Do not freeze, see note at bottom.
This is basically the same recipe as the Spicy Roasted Vegetables but instead of Chipotle Seasoning, I use balsamic vinegar.
Feel free to add more or less vegetables. I usually make a lot, and then store them in containers to have throughout the entire week.
I’m usually a fan of freezing things but these do not freeze well. They become too mushy.