My favorite way to cook vegetables is to toss them with olive oil, salt and pepper and roast in a stone pan in the oven. The ingredients can vary depending on what you have on hand. The pecans mix well with the caramelization of the veggies. Especially the sprouts. You can also do this on the grill in a basket. No need to warm up the kitchen in the summertime, right?
Oven Roasted Veggies
Course: Side Dishes
Servings
6
servingsPrep time
10
minutesCooking time
40
minutesTotal time
50
minutesIngredients
12 ounce bag Brussels sprouts, halved
3/4 cup Shaved or chopped cabbage
1 chopped green pepper – sweet or hot
1 chopped zucchini
1 chopped turnip
3/4 cup chopped pecans
2 Tablespoons Olive oil
Salt & pepper to taste
1/2 teaspoon Granulated garlic
Directions
- Heat oven to 350°.
- Mix all ingredients into a large bowl.
- Spread out in a 13×19 baking dish. I like to use a stone dish with a lip.
- Stir 3 or 4 times over the next 30 minutes or until everything is browned evenly.
- Serve warm.
