Roasted Vegetables

Roasted vegetables are one of the easiest side dishes you can make. Almost any vegetable can be roasted and it brings out the flavor. Roasting at 400, most are ready in 15-30 minutes. In the time they are roasting, you can cook a main dish meat or seafood at the same time in the oven, or on the grill. A simple salad rounds out the meal, if you like.

Try these vegetables roasted:

asparagus
cauliflower
broccoli
Brussels sprouts
cabbage slices
carrots
eggplant
green beans (chives)
mushrooms
onions, red or white
parsnips
peppers, chopped or whole mini peppers
squash, butternut, acorn, etc.
sweet potatoes
tomatoes, cherry or grape
turnips
zucchini
yellow squash

Directions:

In general, chop vegetables into bite-size, uniform pieces. Spray a large jelly roll pan with olive oil mister (or Pam). Place vegetables on pan, spray and toss with olive oil. Salt to taste. Roast at 400 until ready (15 to 30 minutes, depending on vegetable.)

Other notes:

  • Don’t hesitate to combine a few different vegetables in one pan to roast together. (For example: broccoli and cauliflower; zucchini and yellow squash; carrots, parsnips and turnips; etc.)
  • For extra flavor, add a few cloves of garlic, sliced,  when tossing with oil.
  • Consider adding herbs for more flavor or variety. Use fresh or dried, single herbs or a combination from a blend, as long as it doesn’t contain sugar.