I learned from an early age that “you need to eat your vegatables.”  My wife and I have never been much on vegetables from a can.  We typically either sautee fresh or frozen veggies.  But one of our favorites is roasting vegetables in the oven.  This is a fantastic recipe I received from Chuck Graham, a friend of ours in Florida.

If you are looking for a fresh vegetable recipe, this might be worth the effort!

RECIPE

Veggies (vary based on amount desired)
  • Sweet Potato (peeled and cubed)
  • Red or Yukon Gold Potatoes (cubed)
  • Baby Carrots
  • Squash
  • Zucchini
  • Whole head of Garlic
  • Felll free to add red bell peppers, butternut squash, onion or anything you prefer
Directions
  • Preheat oven to 475 (vary by oven)
  • In a large ziplock combine veggies with olive oil, salt, pepper (you can prep the day before and place in fridge if you’d like)
  • In a large casserole dish, place coated veggies and spread evenly
  • Cut off head of garlic (so it stays together) and place on top of veggies
  • Roast 30-40 minute until veggies are cooked through and browning
  • Remove from oven
  • With oven glove take garlic and squeeze contents across veggies
  • Stir, serve & enjoy

Let me know if you have a recipe you would like me to feature on Taste Test Tuesday in the future!