Roasted Veggies Made Easy!

We were blessed with the abundant crop from our garden this year. So much so we can not keep up with eating them!

After roasting and freezing them, you can enjoy wonderful roasted vegetable way into the winter. I doubt very much that will happened with us. Most likely they will be gone by the end of the month.

In the recipe bellow I am not giving you amounts of veggies – it can be as flexible as you want it to be. Just a list of veggies you seen in the video above. To shorten the cooking time you might want to roast your veggies at 450°F instead of 400°F as I did. You must be careful however and pay close attention as some will brown and even burn quicker than the others. Of course for the best results you might want to roast each individual vegetable separately to have better control on how much you want them to be brow, crispy etc. I prefer roasting them all together at  400°F – saves time and still offers you an mouthwatering side dish.

Roasted Vegetables Made Easy

By Fr. Vlad Zablotskyy Published: September 12, 2013

    We were blessed with the abundant crop from our garden this year. So much so we can not keep up with eating them! After …

    Ingredients

    Instructions

    1. Cut all the veggies, mushrooms and onion in to fairly large, about 1 inch pieces.
    2. Spread the veggies over a baking tray or cookie sheet lined with aluminum foil. Drizzle with oil making sure to drizzle your mushrooms more than other veggies. Season with Kosher Salt and black pepper.
    3. Bake at 400°F for 1 hour and 30 minutes, while checking them out every half an hour.
    4. Serve and enjoy.

    Meet the Author

    Fr. Vlad Zablotskyy
    Fr. Vlad Zablotskyy

    Fr. Vlad Zablotskyy is an Orthodox Priest serving Saints Peter and Paul Orthodox Church in Buffalo, New York. Fr. Vlad also enjoys cooking, baking, gardening and fishing. He and his wife launched this blog to share their cooking, baking, gardening and even small farming :-) with the world!