Roasted Vegetables


butter, a bunch of asparagus, a leek, a fennel, a celery root, a bunch of green onions, yellow and red peppers (1 or 2 of each), mixed assorted small potatoes (about 20)

cooking time:

90 minutes at 375 degrees


wash your vegetables




butter (non salted)

place in pan on low heat and melt


asparagus (a bunch)

cut the asparagus into 4 sections.

discard the last quarter

place in a mixing bowl


a leek

cut into thick circles

discarding the green part of the vegetable

add to the mixing bowl

mix up the cut vegetables



clean the fennel keeping only the fleshy white parts

cut into strips

add to the mixing bowl

mix up the cut vegetables


celery root

clean the outer part of the root by cutting it off

chop into small cubes

add to the mixing bowl

mix up the cut vegetables


green onions (a bunch)

cut off the root tips and discard

chop into pinky sized rings

chop until you are deep in the dark green area of the vegetable

discard the non chopped dark green shoots

add to the mixing bowl

mix up the cut vegetables


yellow red peppers (1 or 2 of each)

clean the peppers by halfing them and removing the inner seeds

cut into thick strips

cut each strip into 3 or 4 pieces

add to the mixing bowl

mix up the cut vegetables


mixed assorted small potatoes (1 packet, about 20)

wash the potatoes

add to mixing bowl


pour the melted butter over the cut vegetables

mix up the vegetables so that they are covered in butter

pour into baking dish


place in middle of the oven

cook for 90 minutes at 375 degrees (F)

remove from oven, plate and salt to taste


People who eat fruit and vegetables as part of their daily diet have a reduced risk of many chronic diseases. USDA’s MyPlate encourages making half your plate fruits and vegetables.  

Vegetables are important part of healthy eating and provide a source of many nutrients, including potassium, fiber, folate (folic acid) and vitamins A, E and C. Options like broccoli, spinach, tomatoes and garlic provide additional benefits, making them a superfood!

Potassium may help to maintain healthy blood pressure. Dietary fiber from vegetables helps reduce blood cholesterol levels and may lower risk of heart disease.

Folate (folic acid) helps the body form healthy red blood cells. Women of childbearing age who may become pregnant and those in the first trimester of pregnancy need adequate folate to reduce the risk of neural tube defects and spina bifida during fetal development.

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