Real Recipes From Real Home Cooks ®

oven roasted veggies

(2 ratings)
Recipe by
Jo Zimny
Ithaca, NY

I watched Cake Boss the other day and Buddy, the owner of the bakery in NY did a segment of Kitchen Boss. He made some baked root veggies and it looked so delicious I thought I'd try my version of what he did. My veggies are different, but this recipe is so versatile you can use so many different things in it. He broiled his after they were done. I didn't mine cooked just right so I didn't see the need to.

(2 ratings)
yield 6 serving(s)
prep time 15 Min
cook time 45 Min

Ingredients For oven roasted veggies

  • 2 lg
    carrots, cut large
  • 2 lg
    yukon gold potatoes, cut in quarters
  • 1 lg
    sweet onion cut in large pieces
  • 4 lg
    anahiem peppers, seeded and cut in large pieces
  • 2 lg
    turnips, cut in large chunks
  • 3 Tbsp
  • fresh oregano
  • 8 clove

How To Make oven roasted veggies

  • 1
    Preheat your oven to 425'F. Line a large baking sheet with parchment or tin foil.
  • 2
    Chop up all the above mentioned vegetables and garlic and put them in a large bowl. Add the oil and oregano.
  • 3
    Toss with your hands, this is the best way to coat everything. Put the veggies on the baking tray and drizzle with a little more oil.
  • 4
    Put the veggies in the oven for 22 minutes, then remove and toss them around. Add some salt and pepper if you like.
  • 5
    Continue cooking for 23 more minutes, but check them, some ovens are hotter then others, so yours might cook faster then mine.
  • 6
    Remove from the oven and let sit for a few minutes.
  • 7

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