Food Friday: Roasted Vegetables Again

Roasting vegetables is a such a delicious way to get vegetables into bodies.  Well, I love most vegetables so they are not a problem for me.  At the weight and wellness class the other day Jane told me she had roasted beets, cabbage, and onions.  I tried it.  It was scrumptious!

This does look rather unappetizing but it was amazingly good.

Chop half a green cabbage into large-sized dice.  Chop one large onion into the size pieces you like, about the same size as the cabbage.  Scrub and dry 4 small beets. Cut off the tap root then chop everything you have left (no skinning, not taking off the cap of the beet) into medium-sized dice.  Place all into a large bowl.  Pour on 2-3 Tablespoons extra virgin olive oil and stir to coat.  In a small bowl, mix together 1 teaspoon granulated garlic and 1 teaspoon granulated onions, 1/2 teaspoon Italian seasoning, 1/2 teaspoon coarse kosher salt, and 1/4 teaspoon ground black pepper.  Sprinkle the spice mixture on the vegetables and stir again.

Place on a parchment-lined baking sheet and roast at 400 degrees F. for 30 minutes.  Stir and roast another 30 minutes.  This is how I did it.  It worked in our oven.  You might want to check more often to see if they are done to your liking.  I wanted the beets to be VERY WELL done.  Not a big fan of them, but they are good for us so...