Instead of drizzling oil over veggies in the pan you use to roast them in, first put your veggies in a bowl with 2 Tbs. of oil. Mix veggies to coat. Then put the veggies in the roasting pan. Excess oil stays in the bowl, and you know exactly how much oil was used.
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I take sweet potatoes, sweet peppers, squash, turnips, parsnips,chunks of cabbage, & carrots. The sweet potatoes I leave whole, cut up the rest of the vegetables. I add one teaspoon of canola oil mix it through all the vegetables & then roast at 250 degrees for 6 hours,this caramelizes them. So delicious. I make a small roaster full and have them throughout the week ( do not add any water while roasting )
I'm not a very good vegetable eater, but find that if I roast the vegetables (I especially like roasted Brussels sprouts and Sweet potato cubes), I eat more of them. Just put a little olive oil and sea salt on them and roast for about 20-30 minutes at 375 or so until they get nice and caramelized.
Do you have leftover roasted vegetables like onions, zucchini, bell peppers or eggplant? Don't throw the leftovers out! Instead mix these vegetables with some freshly cut herbs and olive oil and serve whole wheat warm toasted rolls or Nature's Own 100% whole wheat English Muffins or bagels. They really are 100% whole wheat!
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