After my ode to peanut butter and chocolate the past few days, I feel the need to impart some healthier recipes. Call it guilt. Call it the fact that I'm reasonably sure after the past few days that I am at least 1/8th Reese's Peanut Butter Cup now. I'm going back to Crossfit tomorrow consumed with guilt and ready to take my 800m unlimited runs as punishment. These roasted veggies are a real time saver for my household during the week - it makes a pretty decent amount and the leftovers reheat really well. Delicious with a rotisserie chicken from the store when you're not in the mood to cook the next day. :)
- 2 red bell peppers
- 1 green bell pepper
- 1 sweet yellow onion
- 1 bunch asparagus
- 7-8 red potatoes
- 1 head broccoli
- 1 tablespoon salt
- 1.5 teaspoons pepper
- Extra virgin olive oil (enough to drizzle, not drown)
Preheat oven to 400 degrees. Chop all the vegetables into 1-1.5" pieces. In a large shallow baking dish or on a large cookie sheet (must have sides to it!), place all the chopped vegetables in a single layer. Sprinkle liberally with the salt and pepper (they take more than you think they need, trust me!) and drizzle with olive oil. At this point you get dirty - toss the vegetables together with your hands to coat. Rearrange back into a single layer and pop the tray in the oven. Every 15 minutes, take a spatula and "shake up" the vegetables, so they do not stick to the tray or burn! Anywhere from 45 minutes - 1 hour depending on how you like your veggies and they're done! How easy was that?
*The secret to this recipe is - there is no secret. Whatever veggies you have will work here - squash, broccoli, carrots/baby carrots - whatever. This is the easiest side dish AND it's delish!