This is a healthy, gluten-free recipe for scrumptious vegetables roasted in your oven. Some nights we like to make this with small pieces of chicken that have been fried in oil and then also roasted in the oven. But this makes an excellent side dish to any meal!
One of our newly-found favorites!
Easy Oven Roasted Vegetables
Turn your oven onto 400 degrees to preheat while preparing.
You will need olive oil, garlic salt, and a gallon ziploc bag.
Now gather your vegetables together.
Our favorites are broccoli, carrots, onions, cabbage, and mushrooms!
It’s fun to experiment with different kinds of veggies in this recipe. Any garden veggie that your family likes should work well. However, if you’re going to use potatoes, I suggest you parboil them first. Just slightly cook them on the stove before adding them with the other veggies. They take longer to cook than other fresh vegetables.
Fill a ziploc bag 3/4 full with your veggies and then pour in a good amount of olive oil. I never measure, but if I were guessing, I’d say about 1/3 cup for the whole bag.
Then sprinkle in your garlic salt. I’m not a gourmet cook, so I stick with basic spices. Garlic salt gets added to lots of my recipes! You could add in whatever you think sounds good – salt, pepper, all-purpose seasoning, etc.
Zip your bag shut and shake it good! This is a good job for the 3 year old. Don’t stop shaking until all pieces look glossy with oil.
Next, I cover a cookie sheet with aluminum foil to help save on cleanup afterwards. Dump the contents of your bag onto your cookie sheet.
Bake your veggies for approximately 30 minutes at 400 degrees. I’ve experimented with 425 and 450, but they are almost too hot. I burnt the last batch I made and we couldn’t eat it all. You want to take them out when they are soft and begin to have a caramelized look about them.
If I would let myself, I do believe I could eat half of a cookie sheet full all on my own.