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Saturday, December 4, 2021


I'm so pleased that I finally landed on an approach to veggies that is super easy, as well as yummy.  I literally roast a big batch of veggies once a week and then work on the leftovers at least one other day.  I'm going to share my approach, but I don't have any measurements on this one.  You can start with my preferences and then modify until you learn what you like best. 

The other great thing about roasting veggies, is you can mix it up.  I've yet to taste a roasted veggie that I didn't like.  The picture above has broccoli, cauliflower, sweet potatoes, and yukon gold potatoes. I love fresh green beans too!

The most important thing is considering the cook times of the different veggies, so the entire dish is perfectly done.  So, referring back to to this combination, I put the potatoes down the center of the foil wrapped cookie sheet (leaving room on both sides) and put them in a 425 degree oven for about 40 minutes.  Then, I take them out and add the cauliflower and broccoli and cook for 20 more minutes. 


Your choice of veggie combinations, or veggie and potatoes. 
1 large plastic freezer bag
canola oil
kosher salt
onion salt


Pre-heat oven to 400 degrees 

1.  Prepare veggies and/or potatoes cutting them up into similar sizes so they cook consistently.  I usually shoot for bite size.  If you go too small they'll definitely overcook.
2.  Add the vegetables that need longer to cook (carrots, potatoes) to a large freezer bag.  Pour oil into the bag (approximately 2 Tbsp.)  and shake to ensure they are coated well with oil, add more if necessary.
3.  Shake the spices into the bag ( I usually mix them up in a small dish and then pour them into the bag all at once).  For a baking sheet this size, I'm probably using about ½ tsp. of each.  
4.  Empty the bag onto the pan and bake.

  • Potatoes or carrots need a total of 60 minutes, so I put them in 40 minutes ahead of other veggies.
  • Most other veggies take about 20 minutes.  I'll use the same freezer bag to oil and season them.
  • Using these timeframes, there will be a bit of char on everything....which I love!  You can always learn your preferences on the spice level and cooking times after a couple of attempts.
My husband has become a sweet potatoe fan now that he's had them this way.  He used to detest them since the only way he ever had them was in the traditional sweet potatoe casserole smothered in butter, brown sugar and marshmallows. 


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