Roasted Garlic Vegetables in a Jiffy

Spring has sprung.  I thought presenting a fresh plate  with vibrant color of vegetables reminds us what the season is all about.  This gorgeous dish is exactly that.

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This dish is super easy to make.  All you need to do is peel, slice, chopped, season, and roast.  Viola! You have a delicious side dish in 14-16 minutes.*

This recipe yields 2-3 servings

Ingredients:

  • 1 large bulb of golden beet, washed, peeled, and cubed in small bite pieces
  • 4 small purple potatoes, quartered
  • 1 small organic carrots, sliced
  • 4 large Brussels sprouts, quartered
  • 5 cloves of garlic, finely chopped
  • salt and ground black pepper to taste
  • shredded parmesan cheese
  • a handful of organic fresh Italian parsley, chopped
  • Extra Virgin Olive oil

Directions:

  1. Preheat oven to 450 degrees.
  2. In an inch deep baking tray, add the carrots, beets, purple potatoes, Brussels sprouts, and garlic.
  3. Season with salt and pepper then drizzle with olive oil.  Mix to combine all the flavors.
  4. Roast in the oven for 14-16 minutes* or until tender but not too soft.
  5. Remove from the oven and add the chopped Italian parsley and shredded parmesan cheese.

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Beautiful!  How is that for easy!  You can add herbs like rosemary and thyme if you prefer. I’m sure it would be delicious too.  Now, go and roast your vegetables. Your family will thank you for it.  😉  Until next time.  Have a colorful, beautiful spring. 🙂

*Note:  Due to variations on all ovens, cooking time may require adjustments.

Thank you for stopping by. If you like this post or my blog, don’t forget to Subscribe or Follow to get the latest recipes.  Please be kind and link back to source if you use or share any of my recipes.  Thank you and have a great week. 🙂

A.B.

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25 thoughts on “Roasted Garlic Vegetables in a Jiffy

    • Hello there! Thank you for stopping by and leaving a comment. I agree with you. It makes your mouth water just by looking and makes you want to make it for dinner. 🙂 Have a great day! 🙂

  1. I love vegetables prepared like this, Anna, and you certainly made a great dish! I lovew that you can use just about any veg that you want and the result is always wonderful. It will be nice to see the farmers markets open again so that our choices expand beyond squash and winter veg. I can’t wait!

    • I appreciate such compliments, especially coming from you, John. Thank you very much. I agree with you; roasting vegetables certainly never disappoint.
      Yes, I love going to the farmers market to buy fresh vegetables. I can’t wait to enjoy the bounty of spring. Your Harissa Chicken looks so delicious by the way. I am definitely making it. Have a wonderful day, John and thank you for stopping by. . 🙂

    • Hi, PRCCSS!!! It’s great that you stopped by. Thank you for your lovely comments. Yes, it was very tasty I almost ate the whole thing, but I had to share. 😀 Sweet potato and squash sound really good! Enjoy it. 🙂
      It’s snowing here right now. It’s suppose to be spring time. We have about 2 inches on the ground. I wish it would stop snowing, so I can start planting my herbs.
      Anyway, take care and best wishes to you as well, PRCSS. 🙂

  2. Pingback: Bored With The Same Old Side Dishes? | jovinacooksitalian

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