Roasted Veggies

Roasted VeggiesI’ve probably mentioned it before but I love roasted veggies. Roasting just brings out the most wonderful flavors in veggies that is only matched by ones cooked on the grill and even then they are distinctly different in flavors. Roasting causes the sugars to concentrate in root veggies and gives potatoes, parsnips, turnips, carrots and beets a slightly sugary sweet  taste that is just awesome.

Roasted VeggiesThere are also several advantages to roasting veggies over other forms of cooking. You toss them in a little olive oil and that’s all the added fat needed to make wonderfully low-fat food. They’re very easy to prepare and make an elegant dish that looks like you spent hours on it. And finally the leftovers make awesome breakfast hashes for the next morning.

Roasted VeggiesYou can roast almost any type of veggie but the trick is ensuring that they all roast at the same time by cutting them into different sizes that will keep the roasting time the same or by adding them at different times throughout the process. I generally just cut them into sizes that will roast together unless I’m adding asparagus or green beans, which I toss into the pan for the last 10 minutes of cooking. Harder veggies are cut up smaller than softer ones that will cook faster.

Roasted VeggiesI don’t have exact measurements for roasted veggies because I usually just make up a batch based on what I have on hand, so plan on being creative. I like to use fresh herbs such as rosemary, oregano, tarragon and any others that will stand up to hot roasting. I did include the recipe for the mix that I took pictures of but use what you have. Recently I just used this same mixture but substituted in asparagus for the brussel sprouts because it’s asparagus season. So have fun and enjoy the easy yummy flavors of roasted veggies.

Roasted Veggies

1 large parsnip, cut into 1″ pieces

1/2 large red onion, sliced into 1/2″ wedges

8 cloves garlic, smashed

1/2 lb. fingerlings potatoes, cut in half lengthwise

2 large carrots, cut into 1″ pieces

1 1/2 cups brussel sprouts, cut in half or quarters depending on size

Olive oil (use enough to give a really light coat)

Sea Salt and pepper to taste

3 to 4 large sprigs fresh rosemary, stems removed

Heat oven to 450° F.

Wash and cut up all veggies. Place into a large bowl or a cookie sheet or baking dish with sides.

Sprinkle with salt and pepper before coating with olive oil (this whole recipe used almost a 1/4 cup total for me). Toss to coat thoroughly.

Spread into a single layer and place into the oven for about 20 minutes before stirring. After the first stir, continue to stir about every 10 minutes or until veggies are soft and browned. This amount usually takes about 50 to 60 minutes to cook completely done.

Serve immediately.

Makes about 4 to 5 servings.

More yummy roasted veggie ideas:

Roasted Fingerling Potatoes from me

Roasted Root Vegetable Bisque from Just Real Foods

Roasted Sweet Potato Tacos from 2 Teaspoons

Roasted Beets with Goat Cheese and Rosemary Cauliflower “Bread Crumbs” from Manu’s Kitchen

Whole Roasted Tandoori Cauliflower with Cilantro Onion Chutney from Indiaphile

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2 Comments Add yours

  1. I am with you Heidi on this preparation for vegetables. If I can roast them, in the oven they go. This recipe is a great combination.

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