Roasted Veggies & Salsa Recipes!

Introduction: Roasted Veggies & Salsa Recipes!

About: I work at instructables by day, and turn into a stitch witch by night. follow me on instagram @jessyratfink to see what i'm working on! ^_^

These are two dishes that I made for the Instructables Intern dinner. They're simple recipes and you can alter them in a ton of ways. :D

Please excuse the lack of exact measurements and lack of multiple pictures. I was winging it at the time.

Step 1: Roasted Veggies: Go Shopping!

You will need:
  • 1-2 pounds of potatoes (I prefer reds, but most anything will work.)
  • 1-2 pounds of brussel sprouts.
  • 1-2 pounds of baby carrots
  • salt and pepper
  • olive oil to coat
  • dried herbs - basil, thyme, rosemary, oregano
  • a baking sheet or pan of some sort large enough to hold the veggies

Step 2: Prepare the Veggies!

You'll want to peel off the very topmost layers of the brussel sprouts and trim off the woody base. Cut the bigger ones into halves so that they will cook at the same time.

Wash your potatoes so you can leave the skin on. Cut into 1 to 1 1/2 inch chunks.

Cut the baby carrots into halves unless they're really tiny.

Place all of these things in the pan and apply salt, pepper, and the dried herbs. You want an even amount of everything. Then, drizzle olive oil over the top and toss with your hands to coat. Add more olive oil if your veggies are lacking a sheen.

They should look like the picture below:

Step 3: Cooking the Veggies!

Preheat the oven to 400 degrees F.

Once heated, you'll leave these in the oven for 35-45 minutes, turning and stirring a couple times. They should be nicely browned and crisp when removed. :D

If you haven't had brussel sprouts yet, try them this way. They're fabulous!

Step 4: Fresh Salsa: Shopping List!

This will vary from batch to batch. For this batch, which fed around 15 people, I used these amounts:
  • 8 firm tomatoes
  • 10 cloves of garlic
  • fresh cilantro to taste
  • 1 large white onion
  • 3 jalapenos
  • juice of one lime

You will also need a large bowl to place it in. And some chips. Don't forget those.

Step 5: Making the Salsa!

Mince the garlic cloves. Chop the tomatoes to the desired size. Cut the tops off the jalapenos and dice them (on the small side is better). You can keep the seeds in, just don't throw the whole core in there. Dice the onion. Rip or chop the cilantro into small pieces, taking care to avoid using large amounts of stem.


Now, roll the lime on the counter top with your palm. Cut it in half and squeeze every last bit of juice into the bowl.

Mix everything together and serve with good chips or tacos.

And don't touch your eyes for a little while. :D

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    5 Discussions


    9 years ago on Step 4

    Sweet peppers & tomatoes are sublime roasted--so is summer squash.


    9 years ago on Introduction

    Have you ever tried roasting fresh beets? You can peel them before or after cooking (I prefer before--just use a vege peeler), toss with a little olive oil and place in a cake pan large enough for them to be in a single layer. Cover pan with foil and bake/roast for 45-60 minutes, until tender when poked with a fork. They are so much better than boiled or steamed beets, they're practically a different vegetable. Boiling dilutes flavor, roasting concentrates it. Oh, and to remove beet stain from hands, wash with a little clorox. Or process the beet with rubber gloves.


    12 years ago on Introduction

    "i was winging it at the time" lol that made me laugh. My mum makes something like this, lots of different veg all in one dish then lightly browned. Looks yummy :P