Roasted Vegetables

Roasting vegetables is an old standby that never really gets old at our house. My mother-in-law (Nai Nai) makes the best roasted vegetables and we’re all truly happy that she’s willing to share her kitchen secrets with her favorite granddaughter.


Our favorite mix of vegetables includes – carrots, parsnips, bell peppers, zucchini, potatoes and onions.

Cut the vegetables into large chunks and place them in a baking dish large enough for them to lay in a single layer.

Coat them lightly with olive oil

Season with salt and pepper

In an oven preheated to 400 degrees roast the vegetables until tender. Usually this is about 30 minutes or so.

The vegetables should be sweet and caramelized by the time they are tender. Serve hot.

Here is a child who loves her vegetables and a visit to her grandmother’s kitchen!

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