Into My Kitchen: Roasted Veggies
I’m not exactly sure where I got the inspiration for this meal (or week of meals, as mine always are!)…it may have been Caitlin from Healthy Tipping Point. Anyway, this weekend I got a hankering for roasted vegetables because I remember roasting for HOURS a few months ago and thought about how delicious everything was. Besides, you can’t really go wrong by throwing a bunch of stuff into the oven. Simple, easy, delicious. Right up my alley!
So what was the plan? I basically just browsed the produce section and bought whatever veggies I thought would be tasty…green pepper, red pepper, broccoli, zucchini, carrots, mushrooms, RED POTATOES. The potatoes being the star of the show with the broccoli being a close second. Who knew roasted broccoli was so good? I sure didn’t.
So what was my secret to roasting? Well, it’s not exactly complicated…and it’s certainly not really a secret!
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Heat the oven to 400 degrees.
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Cut up those veggies into one inch (or bite size) pieces.
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Throw veggies into a bowl.
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Throw in some olive oil. Add whatever spices you want. I used black pepper, parsley flakes, some garlic powder, and an “Italian Medley.” Basically, I stood in front of the spices and grabbed whatever sounded good.
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Toss the veggies/olive oil/spices.
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Place coated veggies on a baking sheet. I sprayed it with Pam before using.
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Put veggies in the oven for ten minutes. Stir them around. Roast for another ten minutes. Stir them around. Check to see if they’re done. I roasted them for another five minutes and they were soft yet still crisp. (Stick them with a fork!)
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Enjoy! (Let them cool a little first…)
It doesn’t get any easier than that! 
If a picture is worth a thousand words, a bite is worth a million…but since you’re not in my house to try my tasty delights, I’ll have to leave you with a thousand words a picture. Or a few.
Plate of roasted veggies…with Sweet Baby Ray’s BBQ Sauce and ketchup for dipping!
I think the BBQ is what really makes this meal…seriously.
Brown rice, kidney beans, and, yes, more BBQ sauce!
I don’t think I’d make too bad of a vegetarian…except I love buffalo chicken and don’t think I could ever give it up. Hmmmmm.
Clementines…a gift from God himself.
My lunch…altogether now! I love that elephant tray.
Guess what I’m having for dinner?? SO GOOD.
I hope you all enjoyed a little glimpse of my lunch…now it’s time to eat it all before I head to work!
Everything looks great. BBQ does make things taste so much better.
I absolutely love roasting vegetables..my favorite combo: butternut squash, red onion, green beans, brussel sprouts, and cherry tomatoes. Just mix them all up with EVOO, S&P and pop them in the oven at 400 for 25ish minutes. Wahlah!
I’m with you on the roasted veggies! I love them!! You should try some butternut squash roasted! Yum!
okay several things.
1. i want a orange.
mmmm roasted b sprouts top that list for me for sure.
2. roasted veggies are the best. especially when they’re SUPER crunchy
Roasted veggies are the bomb-diggity (yea I just said it haha) seriously I love them.
Roasted vegetables are my favorite way to eat them, although I’ve never tried broccoli.
mmmmmmmm the veggies look so good.
Roasted veggies remind me of the summer! I should make some this weekend. Maybe it would make me feel warm
My life would not be complete without Sweet Baby Ray’s…one of my fave indulgences!
I think you’ve inspired me to also roast some veggies.
And I’m glad you eat Sweet Baby Ray’s on roasted vegetables. I dip pan-roasted brussels sprouts in it ALL the time, and it is a DELICIOUS combination. Here, here!
Sweet Baby Ray’s is my FAVE sauce, too. I don’t care if it has food coloring and HFCS…it’s amazing with hummus, too.