Roasted Vegetables

This is a recipe we make in huge batches and have in the fridge for days on end. It takes me over an hour to prepare all my vegetables, so it’s a pretty time consuming dish. It is delicious served with cottage cheese or thrown in with scrambled eggs. I also tried freezing the vegetables raw after preparing them (I sucked most of the air from the bag) and that worked really well.

This is before cooking. 


Ingredients:
2 heads cauliflower
3 -5  yams
1 pound red potatoes
Brussels sprout
mushrooms
carrots
parsnips
shallots (or onions)
Other root type vegetables
fresh oregano
fresh thyme
salt and pepper
seasoning salt (like Johnny’s)
Kielbasa sausage , sliced, If wanted

Directions:
Preheat oven to 450 degrees. Grease full size hotel pans or sheet pans.
Prepare vegetables to bite size pieces. I usually judge this by cutting my potatoes in
eighths and matching the other to that size.
Toss lightly with oil, fresh herbs, salt and pepper and seasoning salt. Add sausage is wanted.
Pan the vegetables in a single layer (ish) per pan.

Bake until vegetable are cooked

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