Roasted Veggies with Dressings

Really we believe you can roast just about any veggie out there! My picky husband Phil has been converted to broccoli and green beans that have been roasted. Delicious hot out of the oven or cold over a salad!

Basic Roasted Veggie Recipe with Dressings!:

2 potatoes – cut into 1 inch pieces
2 carrots – peeled and cut into 1 inch slices
1 beet - peeled and cut into 1 inch pieces
1 onion – peeled and cut into 1 inch pieces
1 pepper or 1 broccoli stock or fresh green beans.  (Go crazy and try roasting something new, rarely have we gone wrong….maybe skip the cucumber but otherwise go for it)

Dressing Ideas:

Basic Dressing:
1/8 cup olive oil
4 Tablesoopns balsamic vinegar
Salt and Pepper to taste

Asian Dressing (Adapted from Moosewood Low-Fat Favorites)
1/3 cup Braggs Liquid Aminos
1/3 cup rice vinegar
1 tablespoon grated fresh ginger or 1 teaspoon dried ground ginger
1 tablespoon sesame oil
2 fresh pressed garlic cloves

Caribbean Dressing (Adapted from Moosewood Low-Fat Favorites)
3 tablespoons Braggs Liquid Aminos
1 tablespoon grape seed oil
2 tablespoons red whine vinegar
1 tablespoon packed brown sugar (or 4-6 drops dark liquid stevia)
½ teaspoon driend thyme
½ teaspoon ground cinnamon
½ teaspoon ground cloves
½ teaspoon ground black pepper
2 teaspoons grated fresh ginger root
1 large pressed fresh garlic
dash of cayenne if you would like some extra spice

Other Dressing Ideas:
Store Bought Curry 
Fresh Lemon Juice with Olive Oil and Parmesan Cheese


Preheat oven to 450 (or 425 convention). Place all root veggies on a metal baking tray. Place all other veggies on different metal baking tray.   Cook root veggies first for 15 minutes, then flip, stir them and put back in the oven. Add second tray with other veggies into the oven. Add dressings and cook both trays for another 10-15 minutes.  Veggies should turn out crispy not burnt!