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:

Chop vegetables into bite-size, uniform pieces. Spray a large jelly roll pan with an olive oil mister (or Pam). Place vegetables on pan, spray and toss with olive oil. Salt to taste, which brings out the flavors of the vegetables. Roast at 400 until ready (15 to 30 minutes, depending on vegetable and desired tenderness.)

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.