Fresh Vegetables - Roasted

Directions

• Select two or more vegetables. Prepare 1 cup per serving.

  beets, bell peppers-any color, carrots, cauliflower, eggplant, mushrooms, onions, potatoes-peeled or unpeeled, sweet potatoes-peeled, winter squash-peeled like butternut, acorn or blue hubbard, zucchini and other summer squash

  1 Tbsp cooking oil for every 4 cups of raw prepared vegetables

  Seasonings:

  For every 4 cups of raw vegetables, use one of the following:

  1/2 tsp. Italian herb mix

  1/4 tsp. cumin

  1/4 tsp. curry powder

  1/2 tsp. rosemary

  Optional: Pick one or both.

  1/8 tsp. garlic powder

  a dash of cayenne pepper

  1. Preheat oven to 425 degrees F.
  2. Wash hands with soap and water.
  3. Gently rub tender produce under cold running water. Scrub firm produce with a clean vegetable brush under running water.
  4. Trim and cut all vegetables into 1/2- to 1-inch cubes or slices.
  5. In a mixing bowl, toss vegetables with oil and seasonings.
  6. Lightly oil a large shallow baking pan. Spread vegetables in a single layer in the oiled pan. If making a lot, use two pans.
  7. Roast until vegetables are tender and start to brown, about 30 minutes, stirring every 10 minutes. Larger amounts of vegetables and crowded pans will take longer. Continue to stir every 10 minutes.

  Source: Washington State University Extension

  Easy, Fun and Free Recipe Videos - Featuring ingredients commonly found in New Hampshire food pantries!

  In just 2 minutes, UNH Extension's nutrition educators help you turn simple ingredients into delicious meals. Watch our YouTube video for making Fresh Roasted Vegetables.