Roasted Vegetables Recipe

Roasted Vegetables
Serves approximately 4-6 humans or large toddlers, depending on the size of your vegetables.  Can be easily adapted to feed more or less. :)  


Vegetables Needed
1 Medium Potato
1/2 medium Sweet Potato
1/2 head small Broccoli
1/4 head small Cauliflower
1/2 medium Onion
1 medium Carrot
1 medium Apple (I know it isn't a veg, but it will taste good with the veg, just do it!)

Ingredients Needed
1/4 cup olive oil (or enough to coat the veg)
1 tsp salt
1/2 tsp paprika
1/2 tsp herbs (I used a mixture of rosemary, thyme, savory, marjoram, basil, oregano)
1/4 tsp black pepper
1/2 cup bread crumbs
1/2 cup grated parmesean

Equipment Needed
Medium/Large Mixing Bowl
13x9 Casserole pan or Large Cookie Sheet
Wooden Spoon
Foil
Small bowl

1. Preheat oven.
2. Rough chop your vegetables (you can peel them if you want, but I don't and the peels have nutrients in them, so eat them.). You probably want to core your apple. :)
3. In medium/large (big enough to hold all your vegetables and room to mix/toss them) mix all ingredients with your spoon or your hands, EXCEPT breadcrumbs and parmesean.
4. Spread your vegetable mixture out onto a large cookie sheet or 13x9 casserole dish, cover tightly with foil.
5. Bake for approximately 45-1hr (if you like crisper broccoli, check at 45 minutes).
6. Mix bread crumbs and parmesean in a small bowl.
7. Remove veg from oven (don't turn it off) and carefully remove foil (steam burns suck!), sprinkle breadcrumb/parma mixture over the veg and return to the oven until parmasean cheese is just melted and starting to golden, approximately 3-4 minutes, keep an eye on it so it doesn't burn! 

Serve with your favorite protein! I served this with my Baked Whole Bass Recipe.