Tuesday, December 13, 2011

Roasted Vegetables

Vegetables (a mixture of several kinds; I used cauliflower, asparagus, and red potatoes)
Olive oil
Spices: Garlic powder, salt, pepper, thyme, curry powder
Bacon, cooked, chopped (optional)
Feta, crumbled (optional)

Preheat oven to 400 F. Drizzle some olive oil in the bottom of a baking dish.

Chop up the assortment of vegetables into bite sized pieces. Layer in the prepared baking dish. Drizzle with more olive oil. Sprinkle with spices; I was more liberal with all of them but the curry powder. Cover with aluminum foil, and put in the oven for about 30 minutes.

While the vegetables are roasting, you can chop up and cook the bacon if you want it.

After 30 minutes, pull out the vegetables, stir around and check to see if they are soft. If they are ready, sprinkle with bacon and feta (or any cheese if you want it). If you use different spices, perhaps a different cheese would work better, i.e. Italian seasoning and garlic powder with Parmesan cheese. It's up to you!

1 comment:

  1. This looks so delicious! I like adding Brussels sprouts to my roasted veggies, and sweet potatoes! Roasting veggies is probably my favorite way to prepare vegetables. YUM.