I love vegetables! Almost all vegetables, but these simply delicious baked vegetables are my new favorite. I’m all for little muss and no fuss and this dish really fit the bill!
The beauty of this recipe is that all you have to do is light the oven, cut up some veggies, season them, drizzle them with oil, wrap them in foil and bake them to perfection!
Ta-da! *Does a back handspring, because we can do anything in the virtual world*
This time around I used carrots, sweet potatoes, shallots and a yellow onion. It made for a truly colorful dish!
On to the recipe:
I gather all the vegetables together and start to prepare them. Look at the orange of the carrots! Simply gorgeous. And did you notice the tiny carrot just above the shallots? Awwww precious!
Pre-heat the oven to 350 degrees Fahrenheit.
Peel the shallots and onion and wash the carrots and potatoes.
Slice all the vegetables length-wise. I wanted to state that so I didn’t have to write it each time. 🙂
Slice the carrots and shallots. Once the yellow onion is in half, place it cut side down on the cutting board, then cut an X in the rounded side of both halves being careful not to slice all the way through. This will help them cook and let the olive oil in to make them nice and juicy. I only do this with the onion in this recipe since it is the biggest thing and needs the most help cooking.
You can’t really tell with the photo above but once the sweet potato is cut, I take the halves, put them cut side down on the board and continue making 1/2 inch slices lengthwise.
Now, I get some heavy duty aluminum foil and tear off big pieces. I lay the vegetables on the foil, closer to one edge, since I’m going to fold the foil over on itself and scrunch the ends together.
I segregate the carrots and sweet potatoes into separate foil packets; the onions and shallots I’ll wrap together. You could mix them all up if you want, but they fit better on my pan this way.
Next, I drizzle olive oil on the vegetables and then sprinkle them with garlic and onion powder, salt and pepper.
(One thing I sometimes do is take 2 whole heads of garlic, without peeling them – just get the extra paper off, then I chop off the tops and place them in the foil with the other veggies. I would have done it this time but sadly, I didn’t have any in the house. It makes the garlic so tasty, it really enhances the vegetables, and the garlic cloves just pop out of their paper wrappings.)
I take the foil and fold it down over the veggies and scrunch up the ends.
See photo below:
I place the packets on some jelly roll pans and into the oven they go!
I bake them for 40 minutes or until done. You will know when that is by pressing down lightly on the foil packets. There will be some give to the veggies.
All that is left is to carefully unwrap the vegetables (let the steam vent!) and place them in a serving bowl.
I decided to pair these delicious veggies with some pulled pork!
I hope you enjoyed this recipe. If you happen to make this, please feel free to comment and rate the recipe. I would very much like to hear what you have to say!
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These beautiful vegetables are baked with some oil and seasoning! Such a treat for little work!
- Cut all vegetables length-wise
- 2 sweet potatoes, washed and once cut in half, cut in 1/2 inch slices
- 5 shallots, halved
- 1 yellow onion, halved and a shallow X cut in rounded part
- 5 – 6 carrots, sliced in half
- Olive oil to drizzle
- Onion powder
- Garlic powder
- Wash and cut vegetables described above
- Pre-heat oven to 350 degrees F
- Tear off 3 or 4 large pieces of heavy duty foil
- Place vegetables on the lower end of the foil – leave enough room to fold and seal the foil
- I keep the vegetables segregated
- Drizzle olive oil on vegetables
- Sprinkle onion and garlic powder and salt and pepper
- Fold foil over vegetables and scrunch ends together
- Place foil packets on jelly roll pans
- Bake for 40 minutes
- Unwrap foil carefully so you’re not burned by escaping steam
- Place in serving bowl