Recipe: Roasted Veggies

We probably make this roasted veggie recipe at least once a week during the school year! It’s easy and basic, but super delicious. You can roast practically any combination of vegetables: broccoli, cauliflower, carrots, zucchini, asparagus, tomatoes, and bell peppers are some of our favorites. Usually, we also decide to roast chickpeas or potatoes with the veggies to make a more filling dish – drain the chickpeas and pat dry with a paper towel, or chop potatoes to the same size as your vegetables, and prepare them to roast the exact same way.

We usually roast broccoli, cauliflower, and onions when making this dish. We tend to pick up veggies from our campus salad bar – if you have a university meal plan, you should definitely take advantage of dining locations like these! Filling up a salad box with food to cook with later is one of our favorite ways to gather ingredients. Why go to the store and buy food with real money, when you can use the meal plan that you’ve already paid for? Check local markets for vegetables too; lots of times you can find fresh produce for inexpensive prices. If you do buy your veggies at the store, a word to the wise: frozen vegetables are great for pretty much everything except roasting! Because they’ve been frozen, they’ll release more water as they cook and won’t get crispy. The same goes for canned vegetables – they’re great in soups and casseroles, but you should always get fresh vegetables to roast! 

Roasted Veggies (2-4 servings)

Ingredients:

• Onion (meal plan or $0.23/serving) 
• Minced garlic ($0.03/serving)
• Olive oil ($0.20/serving)
• Seasoning mix – we recommend: 
  • Garlic and herb mix OR Mediterranean blend
• Any mixture of vegetables – we recommend: 
  • Broccoli ($0.36/serving)
  • Cauliflower ($0.36/serving)

Supplies: 

• Sheet pan ($5.00)
• Spatula ($0.99)
• Mixing bowl ($6.99) OR Ziploc bag ($0.10) 
• Olive oil cooking spray ($1.39)

Preheat oven to 425-450°F. Chop vegetables to desired size (make sure all the veggies are about the same size, so everything cooks evenly). In mixing bowl or ziploc bag, combine vegetables, olive oil, and seasonings. Spray sheet pan with cooking spray and spread the vegetables evenly over the pan; roast for 30-40 minutes, checking and stirring occasionally.

❤ Juliana and Sarah