This recipe may not be a novel concept, but I love roasting veggies. I roast broccoli pretty much once a week. And it just takes a little olive oil, salt, and pepper, since the caramelization from roasting them at a high temperature gives them such a delicious flavor. But sometimes I like to switch things up a bit and add some flavors to complement whatever I am making as the main course. This time, I was making a little variation this meatloaf from The Fountain Avenue Kitchen, and thought that adding a little flavor to the veggies would add a little extra flavor to the meatloaf, but that any leftovers not used in the meatloaf would be a perfect side dish.
Mmmm, so tasty! Oh, and you’ll notice that I list several vegetables in the ingredients list that you don’t see pictured. I tossed all of those into the puree for this meatloaf, and just kept out the extra sweet potatoes, carrots, mushrooms, and cauliflower as the veggie side for the meal.
Do you like to roast veggies? Any favorite combinations or seasonings?
- Several cups of assorted vegetables, cut into about 1-inch pieces (I used half of a large onion, half a head of cauliflower, 3 small/medium carrots, 1 stalk celery, 1 medium sweet potato, 8 oz. baby bella mushrooms, and 8 oz (6 small) campari tomatoes
- 1 T olive oil
- 3 T balsamic vinegar
- 1 t dried Italian seasoning (or a mix of oregano, basil, parsley, and/or rosemary)
- salt & pepper
- Preheat your oven to 425°F.
- Toss the vegetables in the olive oil, vinegar, Italian seasoning, and salt & pepper.
- Spread on a single layer on a sheet pan, and roast for 20-30 minutes, tossing and flipping them over about halfway through, or until veggies are tender.
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