Reluctant Housewife: Easy Roasted Veggies
Okay kids, when you've got people coming over and your house is reminiscent of the beginning scenes of Home Alone-- kids running around screaming, relatives wandering aimlessly, uncles drinking and you trying to make it happen with holiday dinner what you really need (besides a drink) is something to make it all a little less overwhelming.
This healthy and quick recipe for roasted veggies is not only your holiday rescue but something you can make all year when you're overwhelmed with well, life and need a break.
Watch the Reluctant Housewife episode here and grab the recipe below!
Easy Roasted Veggies
Veggies of your choice: Brussel sprouts, tomatoes, butternut squash, you get the idea.
Salt and Pepper to taste
4 cloves of minced garlic
Sage or rosemary if you're feeling frisky
Preheat your oven to 425 degrees.
I like to buy pre-chopped veggies but sometimes they're a little too big. So, chop up any veggies into small cubes or quarters.
Put tinfoil down on a sheet pan and dump veggies on it. Drizzle enough olive oil, about 4 tbsp, on your veggies. You basically just want them coated in olive oil not dripping in it. This helps them brown, gives them flavor and also helps them from getting stuck to the tin foil.
Add salt and pepper to taste. Add a drizzle of balsamic vinegar, about 3 tbsp and a few sprigs of rosemary and about a handful of fresh sage. Make sure to rip the sage and sprinkle on your veggies. Sprinkle your garlic over your veggies as well.
Now take your hands and mush all of this together until coated thoroughly.
Place in your oven for about 20 minutes. You want a fork to easily go through your veggies that's when you'll know it's done! Serve immediately or keep in the fridge for later. This is a great make ahead dish!