Roasted Vegetables
Flavorful and super easy to prepare, these roasted vegetables are great ontheir own. They are even more satisfying when paired with almost any baked meat.
Equipment
- Knife
- Cutting Board
- Bowl
- Baking Sheet
- Oven
Ingredients
- 2 Onions (White or Yellow)
- 2 Carrots
- 2 Bell Peppers
- 1 Teaspoon Salt
- 1 Teaspoon Black Pepper
- 1 Tablespoon Extra Virgin Olive Oil
Instructions
- Pre-heat your oven to 180c (350f).
- While the oven is heating up, cut the onions and carrots into rough, large chunks.
- Put them in a bowl and add the salt, pepper, and extra virgin olive oil.
- Mix to coat the vegetables in the oil and spices.
- Pour the vegetables out onto a baking sheet and set the bowl aside for use later. Optionally, you can add a protective layer of aluminum foil to make cleanup easier.
- Bake for 30 minutes.
- While the onions and carrots are in the oven, cut the bell peppers into rough, large chunks.
- Add them to the mixing bowl. There should be enough oil and spice to lightly coat the peppers.
- After the onions and carrots have baked for 30 minutes, remove them from the oven. Add the peppers to the baking sheet and mix them in.
- Bake for another 30 minutes.
- Remove from the oven and let cool for 5 minutes.