{Eco-Tutorial} Oven Roasted Veggies

I know there’s no enticing photo this week, but I promise one next week. This recipe has actually become my mom’s favorite way to eat veggies especially broccoli.

Ingredients:

  • your favorite veggies (can be frozen or thawed)
  • sea salt
  • pepper
  • garlic powder
  • oil (I use sunflower)

Preparation:

Cut veggies in bite size pieces and arrange on an oven safe dish. Pour just enough oil over veggies to coat. Toss with salt, pepper, and garlic powder. I find it’s best to put a small amount on at first because you can always add but you can’t take away. Cook in the oven at 350 degrees until lightly browned or hot. I like mine a little on the burnt side; it makes me feel like I’m eating grilled veggies.

These are super easy since you can cook right from the freezer. Just make sure you keep an eye on them! What’s your favorite healthy quick dish to make?

 

 

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Comments

  1. Thank you for your comment Dita! I love my veggies (have since I was born!) and this is my favorite way to cook them especially since I can go from frozen to cooked in like 15-20 mins. I usually end up eating all of them and having no leftovers, but I’m glad to know they are good the second time around! :)

    I’ll be thinking of some more veggie recipes for later posts. In the midst of everything going on in the world and in my life I pride myself on what I eat and my health. I think more veggie recipes are a great idea.

  2. I love your recipe. I do the same except I use fresh veg. Now I know that frozen works as well. Then it will be more convenient. I like red potato, sweet potato, broccolli, any kind of squashes, red pepper goes very well and then I toss i little bit of sea salt, some fresh garlic and onions,fresh ground peppers and drizzle some oil on them like you do.

    I bake it in 45degree pre heated oven for about 15 to 20 minutes depending on the quantity of the veggies and I check to see that the potatoes are cooked. Usually i cook a whole big pan full of them. The left overs are fine too.

    Thank you for sharing your veggie recipe. We need more of them. Dita

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