Researching Recipes


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Roasted Vegetables

Roasted Vegetables

I do these a lot now, reason is simple, little loss of nutrients, concentrated taste of the vegetable as it caramelizes naturally in its own juices. This last year, I have roasted, as opposed to steamed or boiled, pretty much all my vegetables and never has it failed me, the same method is applied each time, a rimmed baking sheet, parchment paper, the vegetables, olive oil, or other oil, and at times I use bacon fat…yum. Then you need salt, pepper and whatever fresh herbs, such as sage, basil, rosemary or thyme. Dried herbs will work also.


I do love to roast potatoes, baby potatoes are so cute and yummy, however, they are also expensive, so feel free to use a large potato and slice them the same size for even cooking.

The recipe here applies to most vegetables.

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Vegetables you have

Olive oil

Coarse sea salt

Ground black pepper

Smoked paprika (any paprika will do)

Dried oregano

(any other fresh or dried herbs)

Preheat oven to 375°F.

Prepare your vegetables by cleaning and cutting them the same size, always place vegetables that take about the same cooking time of cooking on the baking sheet.  Use separate sheets if you need to. That is what I do. Potatoes and carrots take the longest, as does rutabaga. Peppers, onions, asparagus, yellow or green beans, tomatoes and softer vegetables take less time.

Drizzle plenty of olive over the vegetables, sprinkle with salt and pepper do not skimp on the salt, it helps caramelization. Sprinkle and add the rest of the spices and herbs. I use my hands, or use a spatula or large spoons to toss everything around to make sure everything is well coated.

For vegetables such as potatoes, cook for 40 to 50 minutes if it’s 1 inch width size pieces, longer if you have bigger pieces, move around at least once during cooking.

For smaller or more delicate vegetables such as tomatoes and peppers, start with 30 minutes.

Cook your vegetables till you almost get some char to get the most flavouring.

Remember that cooking vegetables this way truly retains flavor and is fuss free.

You can use these vegetables, even the potatoes in really great salads too.

They are good hot, warm or cold. So make them often and make a lot of them, they are great for reusing and lunches.






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