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Oven roasted vegies
Oven roasted vegies

Before you jump to Oven roasted vegies recipe, you may want to read this short interesting healthy tips about Foods That Can Make You Happy.

A lot of us have been conditioned to think that comfort foods are bad and to be avoided. At times, if your comfort food is basically candy or other junk foods, this can be true. Other times, comfort foods can be very nutritious and good for us to eat. There are some foods that, when you consume them, can boost your mood. If you feel a little bit down and need a happiness pick me up, try a couple of these.

If you wish to defeat depression, you should eat some cold water fish. Cold water fish including tuna, trout and wild salmon are high in DHA and omega-3s. These are two things that really help the grey matter in your brain function a lot better. It’s the truth: eating tuna fish sandwiches can truly help you fight your depression.

As you can see, you don’t need junk food or foods that are not good for you just so to feel better! Try a few of these hints instead.

We hope you got insight from reading it, now let’s go back to oven roasted vegies recipe. To make oven roasted vegies you need 13 ingredients and 7 steps. Here is how you cook it.

The ingredients needed to make Oven roasted vegies:
  1. Get 1 large sweet potato, peeled and cut
  2. You need 2-3 parsnips, peeled and cut
  3. Take 2-3 carrots, cut
  4. You need 8 oz mushrooms, remove stems, cut in half or quarters
  5. Take 1/2 medium red onion, sliced thin
  6. Provide 1 medium yellow squash, cut
  7. Prepare 6 small bell peppers, seeded and cut (assorted colors)
  8. Get 1 T dried thyme
  9. Prepare 2 T dried rosemary
  10. Provide 1/4 c olive oil plus alittle more to drizzle later
  11. Get 2 T balsamic vinegar
  12. Provide 1/2-3/4 tsp salt and pepper (eyeball it)
  13. You need 15 grape tomatoes (assorted color)
Instructions to make Oven roasted vegies:
  1. Preheat oven to 475°. Cut all your vegetables into bite-sized pieces except for the tomatoes.
  2. In a large bowl, put in all the cut vegetables except the tomatoes. Put the tomatoes in a small bowl separately.
  3. In another small bowl, stir together the thyme, rosemary, olive oil, balsamic vinegar and S&P. Pour over the vegies and toss until they are all coated. I put a little oil, vinegar and the spices over the tomatoes and coated them without measuring.
  4. Spread the vegetables (except tomatoes)on a large sprayed baking sheet.
  5. Roast for 35-40 minutes, stirring every 10 minutes until all vegetables are cooked through and browned.
  6. Put the coated tomatoes on a sprayed small baking pan and roast for 10 minutes. I put these in the oven 10 minutes before the other vegetables were done. Pull both baking pans out and then add the tomatoes to the other pan and toss them in with the rest of the vegetables.
  7. Serve.

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