Roasted Vegetables Recipe

Winter roasted vegetables are an easy and delicious way to prepare all of the delicious vegetables that are available in the winter.

Course Side Dish

Cuisine American

Prep Time 20

Cook Time 20

Total Time 40

Servings people

Calories 481kcal

12 cups vegetables cut into similar size. Use potatoes, sweet potatoes, carrots, peppers, onion, garlic cloves, mushrooms, zucchini, green beans.
3/4 cup olive oil
1/8 cup Worcestershire sauce plus 1 Tbsp
1 1/2 Tbsp paprika
1 Tbsp garlic salt

Preheat oven to 425 degrees F. Place baking sheet in the oven while oven is preheating for crisper veggies.
Cut vegetables into similar size pieces. Keep root vegetables (potatoes, carrots) separate from softer vegetables.
Mix together olive oil, Worcestershire sauce, paprika and garlic salt. Pour over vegetables.
Place root vegetables on cookie sheet and bake at 425 degrees for about 15 minutes or until they begin to soften.
Add in softer vegetables and turn vegetables on baking sheet making sure they are all coated in liquid mixture.
Bake another 15 minutes or until the veggies are fork tender.

Make sure the vegetables are spread evenly so they cook evenly. If you crowd them too much they will not crisp up and you will have mushy vegetables.

Put your baking sheet in the oven as it preheats and then add vegetables to a hot pan to get crispier vegetables.

More great vegetables to roast are turnips, rutabaga, yams, beets, parsnips, asparagus, butternut squash, egg plant, cauliflower, garlic, brussels sprouts, red onion, parsnips, beets and tomatoes

Feel free to add in any fresh herbs you may have such as thyme, rosemary, basil or oregano. You can also add in dry herbs.