Oven roasted vegetables is a classic recipe that is enjoyed around the globe. While there may be a lot of versions of this recipe, the best thing about it is that it can be tailored to your vegetables of choice and whether you want more or less vegetables in it. You can also choose your spices and seasonings to better accommodate your taste buds.
This particular oven roasted recipe is pretty easy and straightforward that even students can make it in their dormitories. It is super affordable too which is perfect for a student budget.
Check out the recipe below:
• 1 parsnip
• 3 medium-sized potatoes
• 1 stalk of broccoli
• 1 onion
• Dried Thyme
• Olive oil
Cut the vegetables.
Start by chopping the vegetables into small cubes of the same size. Start with the potatoes. Cut the potatoes into cubes without peeling them. Do the same with the carrots. Remove the skin of the parsnip with a peeler and cut the same way with the carrot.
Peel the onion and cut it into larger pieces than the vegetables. It’s soft and tends to cook faster compared to the vegetables.
Remove the stalk of the broccoli and cut its florets. Only the florets will be included in this recipe. Cut the broccoli larger than the cubed vegetables. It tends to burn quite fast!
Take a baking tray covered with baking paper and spread the veggies on there.
Drizzle the vegetables with olive oil.
Season with pepper, salt, and dried thyme.
Mix the vegetables until everything is coated with olive oil and seasoning.
Place the tray in the oven for about 30 minutes at 200°C.
Check the veggies from time to time, 20-30 minutes later and they’re done.
Enjoy as is or as a side dish.
images – https://www.youtube.com/watch?v=RgrM4bRole4