Roasted sheet pan vegetables is a great main dish for a vegetable evening. I usually make this with vegetables on hand. If I have a fennel or parsnips, I will add ½ bulb fennel and a couple parsnips for a sweeter dish. Use any vegetable you like, with a bit of seasoning and a good roasting in the oven.
Ingredients (Spotlight photo)
2 beet roots
5 carrots
½ green pepper
½ orange pepper
1 large onion
½ bag baby Dutch potatoes (approximately 5 per person)
4 ½ slices red cabbage
1 tablespoon canola oil
Salt
White Milled Pepper
White Rice Wine Vinegar
Preparation
Peel carrots, wash and slice into stick size
Peel beet roots, wash and quarter each
Wash and chop green and orange pepper into 1 inch pieces
Peel and chop onion into quarters, then cut quarters in half
Wash Dutch potatoes
Cut 4 slices of cabbage from the whole red cabbage head. Wash.
Place 1 tablespoon canola oil on a cookie sheet size baking pan. You want to use a pan that has sides about ½ inch high.
Place all vegetables on the tray.
Spray lightly with canola oil (1 tsp is plenty)
Mill ground pepper over top of all vegetables.
Cover with tin foil and place in preheated 350 degree oven for 20 minutes.
Remove tin foil and cook another 10-15 minutes or until beets are soft in middle and moisture from vegetables has evaporated from pan.
Remove from oven and serve with a sprinkle of Rice Wine Vinegar.
I like to serve this dish with a flavored bread such as my Rosemary Focaccia; or any type of flat bread with a slight brushing of olive oil & garlic mixture.
ENJOY
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