Roasted Summer Vegetables
July has almost slipped through our fingers. Next thing you know, Hobby Lobby is going to have Christmas trees. Wait. Wut? They do? Never mind. But you get my point.
It’s been a long 2020, but the summer growing season is going to end before you know it. That’s why we want you to grab all the vegetables you can on your next trip to the farmers market or grocery store. And with a little oil and salt and pepper and a lot of heat, you’ll have a delicious side dish your family will love.
2 sweet potatoes (I cube these and put in microwave for 5 minutes to soften)
1 purple onion
1 red bell pepper
You have olive oil and salt, right? Then you will have a pan of delicious roasted veggies in less than an hour.
First thing you need to do is heat the oven to 400°F. Then wash and chop those vegetables into 1-inch pieces. Spread them out over a baking sheet, or two if needed, so they are in a single layer and not piled on top of one another. Drizzle with olive oil then a pinch or two of salt and pepper. I don’t measure olive oil but you want the veggies coated well after you toss them.
Now pop the baking sheet or sheets in the oven and roast the vegetables for 40-45 minutes, or until they’re soft and have some nice browning on the edges. Make sure to stir the vegetables every 15-20 minutes to keep them roasting at an even pace and to check them for doneness. Add an extra pinch of salt after roasting, so you get some salt sitting on the surface to give each bite a little pop. Sometimes if I have grated Parmesan cheese in the fridge, I put some on there and put it back in the oven, just for funsies.
I served this with pesto salmon the other night and gave it as a “new baby in the house” meal. It was a healthy, no-grain meal that many people’s diets require.