Baked Veggies

In an effort to feed my young family more vegetables, I've had to get creative in how I prepare/serve them.  It's been hit or miss lately but when I want a guaranteed veggie-meal without protests, I start with baked vegetables.

EVERYONE in our house likes these veggies.  They tend to caramelize when baked this way and come out of the oven tasting like candy.  So delicious!

To get started, chop an assortment of vegetables into bite sized pieces and put them in a giant mixing bowl.  I use whatever veggies I have on hand.  Pictured above are:

red and orange bell peppers

sweet potatoes

purple carrots

cauliflower

Other possibilities: 

broccoli

russet potatoes

zucchini squash

brussel sprouts

any vegetable!

Sweet potato, broccoli and cauliflower are our family favorites.  Drizzle about a quarter cup of oil over the vegetables and mix well to coat.  I like to use coconut or olive oil.  Spread the vegetables out in a single layer on two baking sheets and bake @ 475° for 12-15 minutes.  Take the baking sheets out of the oven and mix the veggies around, turning them a bit.  Put them back in the oven for another 12-15 minutes.  If both of your baking sheets don't fit on the same rack in your oven (like mine), rotate them at this point. 

When the vegetables are done cooking, salt to taste and serve.  They are great as a side or as part of a main dish.  

Our favorite way to eat baked veggies is mixed with coconut curry sauce over brown rice.

These two products make this delicious meal truly quick and easy to prepare.  I find the microwavable rice at Trader Joes and the vegan curry sauce at Costco.

Please leave your meal suggestions using baked veggies in the comments.  I'm excited to read them!

*Tips:  When using coconut oil, melt the oil before adding to the vegetables.  Mix quickly as the cold veggies will return the oil to solid.  Try adding various seasonings to the vegetables with the oil.  Olive oil and Italian seasonings are a nice combination and coconut oil goes well with Asian spices.  I've even added taco spices and used them in vegetables enchiladas.   Get creative.  The possibilities are endless.