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Recipe: Roasted Medley

August 14, 2017

I created this recipe after a long day.  I wanted some comfort food, but I wasn't in the mood to wait.  Here's what I came up with.  Omit or substitute as your palate/fridge allow.


Roasted Medley
Serves 4

3 beets
2 carrots
1 sweet potato
2 mushrooms
1 zucchini
Olive Oil
Balsamic Vinegar
Crushed Red Pepper
Fresh rosemary, thyme, parsley and oregano if available. Use your favorites!
Goat Cheese


Directions:  Wash veggies and peel if desired.  Let your veggies dry, the less moisture the better they will crisp up in the oven.  Cut veggies into bite size pieces, remember the larger the pieces the longer the cooking time.


In a large bowl combine veggies, with salt, pepper, crushed red pepper and herbs of choice.  Add a splash of olive oil (enough to coat) and balsamic vinegar to the veggies.


Stir and spread onto a baking sheet.  Make sure your veggies have enough space on the sheet to spread out, this will make sure they roast.  If the veggies are over-crowded they will steam instead ( but still delicious!).


Put the tray on the middle oven rack and set the timer for 30 minutes.

Stir veggies around 15 minutes in. (Unless you forget, like I did)

Side note: I have an old oven, and the heat does not travel well, I turn on the broiler for 5-8 minutes after they are cooked to get the crisp and browned edges.


When the veggies are fork tender and crisped to preference remove from oven carefully.


Obviously the veggies are hot.  Move to a serving bowl and sprinkle with fresh goat cheese and fresh herbs if desired.

Serve & try to share :P


Thoughts on this recipe.  I loose this one.  I like to chop things small-ish when I am in a hurry to cut down on cooking time.  If you like things bigger, go for it!  Just remember to increase cooking time and occasionally check.  If you have a toaster oven you can make this as a single serving too.


 I don't provide measurements for the oil, balsamic or spices/herbs because I don't typically measure things out unless baking.  If I had to estimate this, i would suspect 3 sprig rosemary with stems removed, 1 sprig thyme, 1 sprig oregano and a small handful of parsley with stems removed.  I love the goat cheese because it adds a tartness to the dish, if you are dairy free you can omit or try a squirt of lemon juice instead.

Suggested substitutions; any kind of winter or summer squash, onions, parsnips, turnips, or regular potato.


This recipe has a fair amount of carbs in it, you can omit the sweet potato other starchy veggies if you are kept or trying to lighten the carb load.  This is also an easy recipe to over-eat!  Chef beware ;)

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