Roasted Veggies Recipe

For everyone who’s looking for a nice side dish to eat for dinner, I’ve got you covered with some roasted vegetables!


Choose your favorite vegetables…..heck, I like to even throw in potatoes, too.  However, just try veges this time around.

Get your variety of veges such as broccoli, celery, brussel sprouts, or whichever you like and chop them up.


Throw your chopped Veggies into a big mixing bowl along with 1 tbsp salt, and 1 tbsp of paprika. You can even throw in some fresh Rosemary, as well as well as some garlic.  Now, with the garlic taste, it could be very distinctive, so be careful.  If some of you don’t like garlic, don’t put it in.  Finally, throw in about 1/4 cup of Olive Oil, and 1 tbsp of Balsamic Vinegar (the real stuff if you can get it, otherwise any wine vinegar will do.)

Cover a sheet pan with Aluminium Foil and spread the veggies in a thin, even layer. If you pile them up too much, they won’t brown properly. If you end up having too much, just set some veggies aside and roast them later.

Roast for 20 minutes at 450 degrees, take them out, give them a stir, rotate the pan, and place them back in the oven until they’re nicely charred. Check on them after about 10 minutes, but let them go a little longer if you like. Be careful not to cook them too long or they’ll get mushy.

And here’s your basic, charred veges recipe! Please comment, like or share and here’s my podcast down below if you want to actually listen to me explain the process.

Podcast –

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