Holidays over, I’m looking for quick lunches with fewer calories. Potatoes and carrots are starchy, so this dish may not qualify as really low in calories, but it was delicious. Much partying this season has me in the habit of eating whatever I want. I’ll have to modify that tendency. Give me some time.
Preparing roast vegetables is simple.
Preheat oven to 400 degrees F.
Peel and slice one or two carrots and three medium potatoes. Make the slices uniform, about 1/4 of an inch, but no thinner, possibly a tad thicker.
Slice green, yellow, and/or red peppers, as many as you wish to include. Cut the slices in half to make uniform pieces. Also, peel and cut an onion into small wedges. (I included the vegetables that were in my refrigerator. Add any others to the mix that you wish.)
Put all the vegetable pieces into a large mixing bowl. Salt and pepper to taste. Toss them together with a combination olive oil and melted butter, enough to coat all the vegetables. (You may use oil only, if you prefer, but I like the way butter browns.)
Cover a shallow baking pan with aluminum foil. Spread the vegetables over the surface of the pan evenly. Cover the vegetables with a sheet of aluminum foil and place it in the oven.
Bake for 20 minutes and remove the aluminum foil cover. Bake 20 minutes longer or until the vegetables are tender and browned on the edges. Remove vegetables from the baking pan.
I served these roasted vegetables with eggs over easy, sliced oranges, tomato wedges, and green grapes. The possibilities are endless. This dish would make a great accompaniment for whatever you plan.
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