Today for lunch I had me some roasted vegetables and ate them over a bed of salad greens.
I had forgotten how much I love roasted vegetables and just had to share with you how to make them.
There is a special flavor that comes out of roasted vegetables that I cannot get over!
I love it!
If you haven’t tried roasted vegetables yet, you should stop what you’re doing and make some right now!
Eat them as a healthy snack, in salads or burritos… whatever it is, you’re gonna love it.
The coolest part about roasted veggies is you can roast practically any veggie you have in your kitchen. My favorites are cauliflower, sweet potato, purple onion and mushroom. But you literally can roast any veggies. I usually just roast what I have on hand and it always ends up tasting wonderful.
NOTE: Some vegetables take longer than others to cook, especially if you chop them into thick pieces.
Potatoes and carrots can take the longest usually.
So what I do is just slice them thin, then you don’t usually have to worry about adding them into the oven earlier than other veggies.
There are also veggies that should go in near the end of cooking, such as tomatoes – especially if you cut them up, wait to add them to the oven the last 10 minutes of cooking time.
- sweet potato
- purple onion
- red potato
3 cups veggies of your choice (any mix of veggies will do)
1 TBSP coconut oil (or olive oil)
dash sea salt
dash fine ground Malabar black pepper
dash garlic powder
- Preheat oven (or toaster oven) to 425F.
- Add everything to a roasting pan (or a baking stone like this one is my favorite), stir up to coat veggies with oil and spices. Use your hands if necessary.
- Bake for 25 minutes.
- Check to make sure everything is done by poking with a fork. Especially check any potatoes or carrots you’re roasting first. If they need more time, set the time for 5 more minutes and recheck again.
- Repeat checking with a fork until everything is roasted and ready to eat!
Roasted vegetables are good….
- as a side dish
- in a salad
- in a wrap
- in a burrito/burrito bowl
- on a tostada
- with pasta (you could make this Spaghetti Squash Primavera with roasted vegetables instead of cooking them in a pan)
- over rice
- over quinoa
- with hummus
- as a snack
- in a sandwich
- hot or cold
~ Hope you enjoy your roasted veggies. Tell me in the comments below what your favorites are and if you have a special way you eat them that I missed. ~
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