Do you remember sitting at the table as a child, staring at vegetables that had been cooked too long and had zero appeal? We were told we couldn’t leave the table until we ate all our food, but the thought of eating now cold, soggy veggies gave us ideas of hiding them in our napkin or sneaking them to the dog. Maybe that was just me. Maybe you still have a love-hate relationship with vegetables. This technique is about to change that.
Roasting vegetables is a great way to prepare them as it adds healthy fats and tastes delicious. Many vegetables have fat-soluble nutrients, and are easier for our bodies to consume when we cook them. The deep, caramelized flavor that comes from roasting vegetables is divine. You can customize it for any type of cuisine. And it couldn’t be simpler.
The key is to prep all the veggies by cutting them the same size. That way they all cook evenly. Play with different combinations of herbs. Whether you like ranch seasoning, fresh herbs from your garden, or just salt and pepper, roasted vegetables taste so good. My favorite combination is olive oil, garlic, thyme, salt and a drizzle of balsamic vinegar. And I can get my girls to eat their veggies roasted with a generous sprinkle of freshly grated parmesan cheese. No one sits at the table staring at their plates when roasted vegetables are on the menu.
Prep Time: 15 Minutes
Cook Time: 15-20 Minutes
Total Time: 35 Minutes
Generous Drizzle of Olive Oil
3-5 Cloves of Minced Garlic
1-2 tsp. dried herbs, or 1-2 T. fresh minced herbs
Sea Salt and Fresh Ground Black Pepper, to taste
Optional: 2 T. Balsamic Vinegar
Any combination of vegetables, washed and cut into bite size pieces to equal 8 cups.
Broccoli florets, potatoes, asparagus, zucchini, peppers, onions, tomatoes, mushrooms, sweet potatoes, carrots, brussels sprouts, green beans, and squash are all excellent!
Preheat your oven to 425 degrees. Prepare a large ½ sheet pan with parchment, or a drizzle of olive oil. Add all the vegetables to a large bowl and coat with olive oil. Add garlic, herbs, salt and pepper and vinegar and mix. Transfer vegetables to the sheet pan and spread them out to a single layer.
Bake for 15-20 minutes, or until all vegetables are tender. Cooking time may vary. You can also add protein to your pan for a complete meal, a.k.a “Sheet Pan Dinner”. Just continue cooking until the protein is completely cooked through.
Enjoy immediately. Roasted vegetables taste great reheated, so make up a large batch for a healthy side dish all week.
What are your favorite vegetables to roast? Is there a veggie you loathed as a child that you now love?