Oven Roasted Veggies

Here is a quick method to get all your veggies ready in one fell swoop (what is a fell swoop anyways?).  It is perfect if you are roasting chicken or beef in the oven, because you can economize and cook the entire dinner in the oven (in one fell swoop so to speak).

You can pretty much choose whatever vegetables you particularly enjoy.  I always use potatoes as the mainstay.  From there I add: sweet potatoes, carrots, parsnips, turnips, peppers, onion, brussel sprouts etc.  We've just discovered fennel this winter,  and this is one of the recipes that makes use of its unique flavour.

Here was the combination as it was last night (changes with the available vegetables):

 Ingredients:

10 - 12 small red potatoes (whatever your family would normally consume as potatoes for a meal)

1 large carrot

1 sweet potato

2 cooking onions

1 half head of fennel (anise)

1 dozen fresh brussel sprouts

1 red pepper

2 jalapeno peppers

2 tablespoons olive oil

chili powder

rosemary

oregano

garlic powder

Montreal Steak spice (or any salted herb combination you prefer)

Cut all the vegetables up into bite sized pieces.  I used small potatoes (leave the skins on) and quarter them. Place all the cut vegetables in a plastic bag.  Sprinkle the olive oil over the vegetables and roll and shake the bag, so that all the vegetables are coated.  Sprinkle all the herbs and spices on the vegetables and then roll and shake the bag again. 

Turn the spiced veggies out onto a baking tray and place in the oven at 350 F for about 45 minutes or until the potatoes are cooked through.  With a metal lifter, turn the vegetables over part way through the cooking.

Ready to bake.

Hot from the oven.

I often double the batch, because they are great reheated the second day as well.  The spices have had more of a chance to infuse.

And that is about all I have to say for today.

Musings and meanderings from the Musical Gardener.