Roasted Vegetables Recipe

Roasted Vegetables
Serves approximately 4-6 humans or large toddlers, depending on the size of your vegetables. Can be easily adapted to feed more or less. 🙂

Vegetables Needed
1 Medium Potato
1/2 medium Sweet Potato
1/2 head small Broccoli
1/4 head small Cauliflower
1/2 medium Onion
1 medium Carrot
1 medium Apple (I know it isn’t a veg, but it will taste good with the veg, just do it!)

Ingredients Needed
1/4 cup olive oil (or enough to coat the veg)
1 tsp salt
1/2 tsp paprika
1/2 tsp herbs (I used a mixture of rosemary, thyme, savory, marjoram, basil, oregano)
1/4 tsp black pepper
1/2 cup bread crumbs
1/2 cup grated parmesean

Equipment Needed
Medium/Large Mixing Bowl
13×9 Casserole pan or Large Cookie Sheet
Wooden Spoon
Small bowl

1.Preheat oven.
2.Rough chop your vegetables (you can peel them if you want, but I don’t and the peels have nutrients in them, so eat them.). You probably want to core your apple. 🙂
3.In medium/large (big enough to hold all your vegetables and room to mix/toss them) mix all ingredients with your spoon or your hands, EXCEPT breadcrumbs and parmesean.
4.Spread your vegetable mixture out onto a large cookie sheet or 13×9 casserole dish, cover tightly with foil.
5.Bake for approximately 45-1hr (if you like crisper broccoli, check at 45 minutes).
6.Mix bread crumbs and parmesean in a small bowl.
7.Remove veg from oven (don’t turn it off) and carefully remove foil (steam burns suck!), sprinkle breadcrumb/parma mixture over the veg and return to the oven until parmasean cheese is just melted and starting to golden, approximately 3-4 minutes, keep an eye on it so it doesn’t burn!

Serve with your favorite protein! I served this with my Baked Whole Bass Recipe.