April 17, 2006

Roasted Vegetables

1/2 lb brussels sprouts, halved lengthwise
4 carrots, cut in 1 in chunks
3 potatoes, cut in 1 inch chunks
1 large onion, cut in 8 pieces
1 head broccoli, chopped
4 tablespoons olive oil

Preheat oven to 400. Sprinkle 2 tablespoons olive oil over a 9x13 baking pan. Arrange the carrots, potatoes, onion, and brussels sprouts evenly in the pan. Sprinkle with the remaining oil and salt and pepper to taste. Bake 1/2 hour. Remove from the oven to stir and add the broccoli, then return to the oven. Bake for an additional 1/2 hour.

My thoughts:
This would be a great side dish for a roasted chicken, as you could roast them side by side, but I confess, this was our dinner. The brussels sprouts were especially good, carmelized and very flavorful! I like how easy it was to prepare the same vegetables I would normally steam in a way that makes them taste totally different. The only thing you have to do after you put it in the oven is stir once and add the broccoli. The broccoli cooks and dries out much faster than the hardier vegetables, so you really do have to add it half way through, it's better to leave it out than to cheat and add it in the beginning.


  1. Rachel,

    Those look fantastic! There's nothing better than roasted vegetables!

  2. Roasted veggies are a common "theme" at my house. I'm mostly vegetarian, so it's a simple way to add some delicious bulk to dinner. Happy blogging!



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