OK... we all know the cost of food is going up; therefore,it behooves us to use what we buy.
How many times have you cleaned out your vegetable bin to find a couple limp ribs of celery, carrots, and a few other bits and pieces of veggies you had totally forgotten about? Or maybe there was just not enough of one vegetable left to prepare a dish and therefore, it went unused.
Before that happens, pull out whatever you have, and make some oven-roasted vegetables.
The best part of this recipe is that it is adaptable to what is on hand.
It's easy, requires little attention, and smells wonderful as it cooks.
These were my leftovers: small fingerling potatoes, carrots, parsnips, and rutabaga. I actually had an onion, but forgot to add that to the veggies.
Peel the veggies (except the potatoes) and cut into nearly equal-sized pieces that will cook in about the same length of time.
Place the veggies in a heavy roasting pan.
Drizzle with enough olive oil to coat them and sprinkle with coarse salt, pepper and some dried crushed rosemary.
Toss to distribute the seasonings.
Roast in a 425 degree oven for about 35-40 minutes.
Stir a couple times during the roasting process.
You want the edges of the veggies to become caramelized.
If you want to add garlic... add some minced garlic about 10 minutes before the veggies are done cooking.
Oven-roasted vegetables can be served as a main dish or a side dish and if you have leftovers... they are great used as an omelet filling.
In that case... just heat in the microwave until piping hot, sprinkle cheese on top and again microwave until the cheese is melted and divide up amongst your omelets.
So easy... and you have another meal from what might have otherwise been tossed out.