Carrie Underwood’s Signature Recipe: Summer Roasted Veggies

Prep Time: 20 mins
Total Time: 50 mins
Serves: 2 (or more)

Ingredients

• 1 bunch of asparagus, with the tough bottom parts chopped off
• 1 cup broccoli florets
• 1 cup Brussels sprouts, bottoms trimmed off and cut in half
• About 6 ounces of small tender carrots, peeled or scrubbed. Keep them whole or cut them into big chunks
• 1 cup cauliflower florets
• 1 cup any potatoes, cut into big chunks (peeled or not)
• 2 tablespoons olive oil
• Mrs. Dash, garlic salt, or any other seasoning you like
• Salt and pepper to taste

My Roasted Veggies would probably be my signature dish. It is hardly even a recipe, but everybody seems to love them and it is one of my favorite things to eat.

You can use whatever veggies you have on hand. I like to make a spring version with peas, asparagus, broccoli, baby carrots, and beets, or a mid-summer version with green beans, peppers, and potatoes, or a fall version with butternut squash, cabbage, Brussels sprouts, and kale. The more different colors you include, the better your variety of nutrients and vitamins. I use Mrs. Dash to season my veggies or a bit of salt and pepper, but you can vary your spices each time.

Directions

1. Preheat the oven to 375°F, and lightly grease a cookie sheet or baking tray.

2. Arrange your veggies on the baking sheet, either in separate groups or all mixed together. Drizzle or spray with the olive oil and sprinkle with Mrs. Dash (or whatever seasoning you prefer).

3. Roast the veggies for 15 minutes, then give them a good toss using tongs or a spoon.

Depending on the size of your veggies and how many you put in there, this could take anywhere from 20 to 30 minutes. The vegetables are done when the edges begin to crisp.

4. Serve warm with any protein and optionally (if you are extra hungry), some brown rice or quinoa.

Enjoy!

Carrie’s Tip

If you’re making your protein and it is finished cooking before your veggies are done, you can always set the oven to broil, to quickly get your veggies to catch up. But keep a close eye on them! That broil setting is no joke and you don’t want to burn your vegetables to a crisp.