Roasted Trio of Vegetables (Gluten-Free)
I love cooking vegetables a variety of different ways, but I always seem to go back to the method of roasting. Roasting really brings out the color and flavor of the vegetables, not to mention that it is super easy to do. I actually might be serving this as a side dish to go along with some mozzarella stuffed burgers and cayenne-spiked oven roasted fries for Memorial Day. I always try to get some vegetables in with every meal. This includes breakfast!
What is your favorite method of cooking vegetables?
Head on over to the Foodspring blogger contest to vote for my gluten-free buddy, Amy of Simply Sugar and Gluten-Free. She shares an inspiring story on how she goes through culinary school being gluten-free. She is also the only gluten-free blogger featured in this contest. How cool would it be for her to win the whole thing? Go vote!
Back to the recipe…Play around with proportions of vegetables, oil, vinegar and seasoning. Find a method that works for you. There are infinite possibilities!
2 heads broccoli, cut into bite size pieces
2 heads cauliflower, cut into bite size pieces
4 carrots, sliced thin
1 sweet onion, sliced thin
1 cup dried cranberries
fresh thyme, about 3 tablespoons
white wine vinegar, 1-3 tablespoons
garlic powder, 1/2 tablespoon
Preheat oven to 350.
Place all vegetables on cookie sheets in an even layer (you might have to use a couple of sheets).
Sprinkle seasonings, oil and vinegar over the single layer of vegetables. Mix well to incorporate seasonings and liquids.
Roast in oven for 15-30 minutes, depending on power of oven. The vegetables should have a bright appearance with some caramelization.
This post is linked to Slightly Indulgent Tuesday.