"Even when the rainbow seems to pass right by me....I'm still finding Gold in the clouds....."

19 November 2015

Roasted Veggies over Risotto

I don't know about you, but since we've been eating meat less and less each week, I find it harder and harder to acquire good veggie based meals..........it's definitely more expensive but so much better for us!  Here's a recipe I kind of "made up".....I did check online to see how long one should roast veggies as that's something I never used to do......and I wanted to get some herb ideas. I ended up tweaking one recipe so much that it really is my own!

This was a huge hit with the family. This is a recipe that serves 4 with just about a cup of veggies left over.  Add more veggies or risotto for a larger group.


2-3 large red potatoes, cut into chunks
1 large sweet potato, cut into bite-sized pieces
1/2 c. chopped red onion
1 large bunch of broccoli crowns, chopped
3 large carrots, peeled and sliced 
1/2 tablespoon of dried rosemary
1/2 tablespoon of herbs de Provence
dash of black pepper
1/3-1/2 c. of olive oil
1 Tablespoon of Citrus Rice vinegar

  • In a large baking dish (I used a 13x9 inch glass dish), spray with coconut or olive oil cooking spray and add all the veggies.
  • In a small bowl, mix all the other ingredients and pour over the veggies, making sure to coat.  You might need to add in a little bit more of the olive oil.
  • Roast in an oven that has preheated on 450 degrees.  Roast for 45 minutes.
MEANWHILE:  Cook, according to the package directions, one box of Traditional Italian Creamy Parmesan Risotto.  I prefer this brand.

Once the veggies are tender, serve right in the baking dish.  Pour risotto into a large serving bowl.
Serve with veggies spooned over the risotto or, like some people in my family, serve separately.  

TIPS:  you can prepare these veggies the evening before if you have a busy work schedule and are pressed for time once you are home from work.

You can substitute the onions for red pepper and the broccoli for zucchini or yellow squash if desired, or simply add in those items.
You can also serve this over orzo or parmesan cous-cous.  

Sprinkle with fresh grated Parmesan cheese...a fave in my family.

DINNER IDEA:  The roasted veggies over the creamy risotto can stand alone OR add a side dish of steamed chopped spinach.  Sometimes I serve this with a fruit cup of watermelon, cantaloupe, fresh raspberries, blackberries, blueberries.  

as with any of the recipes found on this blog with the label "faithfixes" you do have permission to copy this post!

1 comment:

Jerralea said...

This looks really good. I'm needing some new ways to do veggies. I'll have to give this a try.