Showing posts from December 29, 2015

Tuesday's Cupboard—Roasted Veggies

One of my all-time faves!

roasted veggies

equipment:  1 large nonstick roasting pan preheat oven to 450°F
1+1/4 lb. new potatoes, scrubbed & quartered
3 medium zucchinis, halved & sliced into chunks
1 red, yellow, orange & green bell pepper, cut up 1 large sweet onion, cut up 3 red or golden beets, peeled & cut up 3 small or 2 large meyer lemons, quartered & seeded
6 garlic cloves, halved or 3 T. jarred chopped garlic in H2O
optional:  1 or 2 cobs of fresh corn kernals
3 T. fresh thyme leaves (stripped from the stalks) 3 T. fresh rosemary, whole leaves 3 T. fresh sage, torn up kosher salt cracked black pepper 2 T. chili powder 2 T. cumin
olive oil to coat (I use lemon and jalepeño spiced oils for extra zest)

make it!
combine all ingredients and toss to coat
bake until veggies are tender, 35 to 45 mins stir occasionally to prevent burning
serve topped with low-fat sour cream & fresh greens