Caramelized Roasted Vegetables

Roasted Veggies

This is my new favorite way to cook veggies. Roasted. I make them at least once a week.

I love that all of the main ingredients are something that could come out of your own backyard. Think about how cheap this dish would be if you grew all of the vegetables and the rosemary yourself! Yes. That’s my goal.

I got the idea from a BHG magazine. They actually add chickpeas (also known as garbanzo beans), but I don’t normally buy them, so for the sake of saving a buck I do without. Although, they do make a tasty addition, if you’re so inclined.

Roasted Vegetables

  • 1 lb. carrots, peeled and cut into 2 in. pieces
  • 1 lb. sweet potatoes, peeled and cut into bite sized chunks
  • 1 large red (or sweet yellow) onion, peeled, halved and cut into 1 in. wedges
  • 1 lb. red or russet potatoes, cut into bite sized cubes (leave skin on)
  • 6 cloves minced garlic (fresh is best, but dry works)
  • 3 Tbsp olive oil (or your fav.)
  • 1 tsp dried rosemary
  • 1 tsp packed brown sugar or granulated sugar
  • 1/2 tsp kosher salt
  • 1/2 tsp ground black pepper

Preheat oven to 425*.

Put the veggies and garlic into a large shallow roasting pan. In a bowl, combine the oil, rosemary, sugar, salt and pepper. Drizzle mixture over veggies, and toss to coat.

Cook, uncovered, for about 45 min, stirring half-way through. Veggies should be slightly browned and tender.

*On a side note- I’ve made these ahead of time to be cooked the next day, but the onion flavor really took over after being refrigerated overnight. If you want to make them ahead, leave the onions out and add them just before cooking.

Enjoy!

Do you ever make roasted vegetables? What’s your favorite ingredient to add to the dish??


Kendra
About Kendra 1104 Articles
A city girl learning to homestead on an acre of land in the country. Wife and homeschooling mother of four. Enjoying life, and everything that has to do with self sufficient living.

8 Comments

  1. Love these!! I’ll second the suggestion of balsamic vinegar as an addition if you have it… soo yummy!!

    Thanks for posting, I haven’t made this in awhile. 🙂

  2. My Aldi’s has carrots for 39 cents a bag, holy cow that’s cheap!!
    Usually $1.39-1.99 for the two pound bag. So I bought 10 bags, so freezer here they come. My fav way to eat them is to roast them in olive oil and seasoning. Yum, now to go put away the 10 containers of strawberries i boutht, they had them for .49 cents each!

    People always ask me how many kids do I have when I buy huge quanties of stuff, (just me and my husband) I get a lil embarrased everytime, I just say i am stocking up and putting up in the freezer.

    Trying to stock up 6 months of food, people don’t understand at all!

    • Gina,

      Wow! That is very cheap. I wonder if they’re that cheap at my Aldi’s store right now! I’d probably dehydrate a bunch 🙂 Strawberries are coming into season here, I’ll be on the lookout for good deals for them as well! Don’t be embarrassed about stocking up. If you are bold in your answer, you just might cause others to consider doing so themselves!! 🙂

  3. That’s what we do! Then with summer veggies (like squashes… especially papaya squash) we brush them with a little BBQ sauce and throw them on the grill! Sooo yummy and so simple!

  4. Add parsnips to it & sometimes butternut squash! Yummm-meeeeeeeee! When you are sick of eating them (if there are any left) you can blend them up into a soup with some broth. 🙂

  5. I’ve learned you can roast just about any vegetable and it tastes great. I used to cook potatoes, carrots, celery, onion and garlic in the crock pot with my beef roast, but we prefer them roasted in the oven now. I’ve roasted everything you list above, alone or in combination. I never measure, I just drizzle the veggies with olive oil, spinkle on salt, pepper and any herb I want to use. Roasted cauliflower and broccoli are great, and my favorite is asparagus! A drizzle of balsamic vinegar is always a good addition after they come out of the oven.

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