Roast summer and winter vegetables are something my mom used to (and still does) make all the time.  It’s an easy and tasty recipe that allows for a huge amount of versatility both in the vegetables you choose and the spices you use to “spice” things up (hur hur hur!).  The only thing it takes that I often forget about is time…unlike nuking your veggies in the microwave, these take a little more timing with the rest of your meal.

I chose mostly winter veggies (sweet potatoes and carrots), it still being winter and all.  I added the broccoli because I like broccoli.  It seemed like reason enough.  DON’T JUDGE ME.

I ate these for dinner with some delicious spinach and cheese ravioli.  A thoroughly satisfying meal.  And there’s leftovers!  Sounds like tomorrow’s lunch.

I haven’t ever actually made this on my own (my momma always made this recipe!), and I was extremely pleased with the outcome.  The only thing I might have changed was to bake them a little longer; I stopped at 30 minutes and while the sweet potatoes and broccoli were perfect, the carrots were still just a touch under done.  There’s a few dark/black spots on the broccoli that I was concerned might be bad burning, but it turns out it only enhanced the flavor.  Go team Venture!

Roast Summer/Winter Vegetables Recipe

Serves n people, where n is a positive integer.  Really, it just depends on what vegetables you use.  One baking sheet full of vegetables, as seen in the above picture, serves around 4ish people.

Ingredient Suggestions:

Summer Vegetables

• Yellow Squash
• Zucchini
• Onion
• Eggplant

Winter Vegetables

• Sweet Potato
• Carrots
• Onion

Spices:

• 4-5 tbsp olive oil or avocado oil (needed for the recipe)
• 1 tbsp salt or to taste
• 1 tbsp pepper or to taste
• 2 tbsp paprika or to taste

Instructions:

1. Preheat the oven to 400 degrees.
2. Chop the vegetables into large chunks (if you cut them too small they will char).
3. Put all the vegetables in a large bowl.
4. Pour oil over the vegetables and add spices.
5. Gently mix the vegetables around in the bowl, being sure to cover all the vegetables in oil and spices.
6. Dump vegetables on a greased/papered tray (if you don’t do this, the vegetables will stick to the pan).
7. Spread the vegetables into one layer, meaning you should not have piles of them on the pan.
8. Dust the top of the vegetables with more spices.
9. Bake for 30-45 minutes.  Poke with a fork or knife afterwords to check that they are your desired consistency.
   

   Faaabuloooous!