by yuksel
Roasted veggies with Rice Pilaf

If you live close to any farm stand, you will get to enjoy many fresh vegetables. Most local farms will have a CSA program to enroll in and get fresh vegetables from July to October. Some of the farmer’s markets open years around. Roasted vegetables are a great way of enjoying vegetables as the main course as well as side dishes.

Eat the colors of nature

Cooking at home every day can be challenging. Even the best of us sometimes struggle to develop something new to keep things exciting and tasty for dinner. Especially now with the current situation. Most of the time, if you quickly scan through your Refridgerator, you always come up with something new. We have some fresh and some leftover vegetables to make a delicious roasted vegetable bake.

Prep station colorful vegetables

Once you have everything prepped, you can use as many as you like or save for another recipe. Staying organized is also very important to enable you to be creative in the kitchen. If you don’t know what you have, you may spend more time, and more money equals waste. Tupperware containers are a great way of keeping things organized and fresh in your Refridgerator. Years of working in the kitchens taught me these containers are a lifesaver, great for storing food, very durable, comes with lids, and are a space saver due to their ergonomic shape.

Finish baking vegetables

Our next step is here to marinate the vegetables lightly. Bake for about 30 minutes at 350° Mandarin oranges will be great with Roasted vegetables great to add more flavor to the vegetables with an acidic and naturally sweet. You can use this recipe with any vegetables that may be going bad or clean up the refrigerator before your next shopping.

Roasted veggies with Rice Pilaf


Serves: 6 Prep Time: Cooking Time:
Nutrition facts: 114 calories 7.3 fat
Rating: 5.0/5
( 1 voted )


  • ½ lb heirloom carrots
  • 2 cups of red beets
  • ½ lb sweet peppers
  • ½ cup scallions
  • 1 medium-size red onion
  • 2 sticks leek
  • 2 Mandarina oranges
  • 2 fresh rosemary sprig
  • 2 tbsp olive oil
  • 1 tsp salt and pepper for taste
  • 1 tsp smoked paprika
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