Dawn’s Roasted Vegetables

One of tdawnsroastedvegetableshe hardest things about posting recipes is when you just throw things together and do not really have measurements.  Jenny and I have both scratched our heads over that and laugh about embarking on the painstaking process of actually measuring what we usually just do when making dinner.  So, when we received this recipe from Suzanne’s friend Dawn – who is an amazing cook and hostess – I had to laugh at how Dawn outlined this for us.  I am posting it exactly as she sent it.  I guess I would add that Suzanne is VERY picky.  We are all working to expand her palate.  So when Suzanne said she had eaten this at Dawn’s house and loved it – well, I knew we had a winner!  We hope you enjoy this one!

Dawn’s Roasted Vegetables

Okay, this one is a recipe that I just kind of wing it. 

I use a variety of vegetables, kind of depending on what’s in season…examples are sweet potatoes, carrots, zucchini, asparagus, onion, yellow squash, celery, peppers (red, yellow and green), minced garlic and thyme—–all fresh and cut up in similar size to cook evenly.  Put in large bowl for mixing and marinating.  I add smoked paprika, fennel seed, kosher salt, fresh cracked black pepper, garlic powder, and extra virgin olive oil for coating and tossing.  Just add a little at a time until you think you have just enough to coat the vegetables.  I marinate for about an hour or more, put on cookie sheet and roast in oven until tender. 

Added note – suggested oven temperature for roasting is 350 degrees.

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