Wednesday, November 30, 2011
Easy roasted veggies
This is healthy, yummy, exquisite and beautiful when served!
1 large potato
3 med/lg carrots
3 stalks lg celery
1-2 T olive oil
2 T soy sauce
2 T frozen oj concentrate (or use orange juice but you'll have to cook off the water)
Spices: garlic, paprika, thyme, parsley, rosemary, salt, pepper
Dice all veggies. Place in bowl with oil. Shake. Add soy sauce and oj. Mix. Shake. Mix.
Add spices. Use about 2 T of your favorites. Add 1 T of others. Don't be afraid to use extra spices.
NOTE: to speed cooking time, cut your carrots and potatoes smaller. Celery can be left larger. It's the potatoes and carrots that take the most time. So be prepared to cook them an hour if you leave your veggies large like I do.
Cook 350 degrees for 15 minutes. Stir. Cook another 15 minutes. Stir.
Turn up to 425 degrees for 15 minutes. Pierce veggies with fork. If they're not done to your liking, just stir and put back into oven.
This takes about an hour, so start the veggies first. Play some jazz and have some wine while you make the rest of dinner. Voila! The veggies will be ready just in time.
Labels: roasted veggies