With all of the complicated and processed meals that restaurants serve sending our taste buds into over drive it’s easy to forget that real food served simply is divine. These roasted vegetable recipes will remind you. They taste decadent and won’t eat into your time schedule or your grocery bill.
Even if cooking isn’t in the top of your skills list there is no need to fret, there are no master chef skills required. With a few cutting techniques, simple ingredients and ten minute prep time and you can get homework and e-mails done while it cooks. Bon Appetite!.
The Method – Roasting
Roasting is my favorite method for preparing vegetables. It brings out the natural sweetness and the oven does all of the work. Olive oil, salt and pepper are all you need for drool-worthy sides. With all of these options you are sure to find something here that will appease even your most picky eaters.
Three Basic Tips for Roasting Vegetable Recipes
- You need a really hot oven. Good roasted veggies have crisp outer skins and juicy, tender centers. All ovens vary so you may need to test yours to get it just right but I find that around 425 degrees works well.
- Don’t overcrowd the cooking sheet or the oven. Vegetables are high in water content (hello energy density). If you crowd the cooking sheet or put too many in the oven the humidity it creates prohibits building a crisp chewy outside.
- Cover your cooking sheet with aluminum foil for easy cleanup with the DULL side facing up. This is important! The veggies won’t stick as easily to the dull side making it easier to flip. You’re welcome. 🙂
I promise you this is all you need for the best roasted veggies you’ve ever tasted:
- Olive Oil
- Salt (kosher or pink Himalayan, please don’t use table salt!!)
Since roasted veggies are a little sweeter look for ways to add contrast by splashing with something spicy or tart. I like adding a sprinkle of balsamic vinegar or squeezing a fresh lemon on top to add excitement. You can also pair them up with peach or mango salsa (with fresh jalapeño) for spicier variety.
Roasted Vegetable Recipes – Some You’ve Tried, Some You Haven’t and some you Never Tried Like This
Parsnips and Carrots
If you haven’t had parsnips you don’t know what you’re missing. Parsnips are root vegetables similar to carrots. They have a mild sweet flavor and tender texture. In my grocery store I find them next to the bags of carrots. The two go well together so I tend to roast them as a pair but you can also serve either one on their own. I serve these to my family in place of french fries and they gobble them up!
There is no need to spend extra time peeling the carrots or the parsnips, cook them up peels on! The peel helps with developing a good crust during the roast and overall enhances the flavor. Besides, who has the extra time? Incorporate a few cutting techniques, toss them with a little olive oil, salt and pepper and pop them in the oven.
Cutting Techniques for Parsnips
Use the same cutting technique for the carrots but skip removing the center. Leave those peels on!
Put the parsnips and carrots on a cooking sheet and drizzle with olive oil, sprinkle with salt and pepper. Use your hands to toss them around to get an even coating. Roast in the oven at 425 for about 25-35 minutes or until golden, turning once halfway through cooking.
There is significant debate over whether white potatoes have a high enough fiber content to buffer your body from insulin surges (the hormone freak out that happens when sugar processes too quickly through the liver resulting in extra belly fat making you to look like a blueberry instead of an hourglass). Because of the debate I eat potatoes in small portions and not very often. When I do have them I opt for eating the rainbow 1 2.
Rainbow potatoes are part of the fingerling variety. They are yummy little gems. Bonus the prep time is almost none. Leave the peel on, just cut them in half. Toss with olive oil, salt and pepper and pop these jewel babies in the oven. Let them roast for about 35 minutes, turning at the halfway point, or until the skin turns crispy. Your kids will love these!
These are not just for Thanksgiving! Sweet potatoes keep well in the pantry so having a few on stock can save on trips to the grocery store. They contain more fiber, Vitamin C, Vitamin A and potassium than white potatoes plus have fewer calories and carbohydrates 5. They work well served as a side dish, mixed in a salad or as an option in your mixed bowls. Serve these up in place of home-style potatoes, add pico, mango or peach salsa for a spicier version, splash with balsamic and add a sprinkle pepitas or just serve them as is. Sweet potatoes are great meal prep options as they store well in the fridge for heat and serve later.
You are probably familiar with baking sweet potatoes. Wash them up, prick them with a fork and stick them in the oven. That’s it! Don’t bother coating with butter or wrapping with foil. Just bake the dickens out of these. It takes a good hour and a half to get one to the yummy state. If you don’t have time for that you can use this quick option.
Quick Roasting Sweet Potatoes
Wash and dry the sweet potato. Don’t bother peeling just leave the skin on.
That’s it. Toss them up with olive oil, salt and pepper and roast. Since the pieces are smaller you can get away with roasting for about 35 minutes turning halfway through.
How long has it been since you’ve heard that word? Rutabagas, part of the cruciferous family (the same as cauliflower and broccoli), are a cross between a cabbage and a turnip. They have a mild, slightly peppery flavor. I think their texture and flavor is slightly like that of a potato. My family isn’t so keen on eating them on their own but they enjoy them mixed in with other roasted vegetables like rainbow or sweet potatoes. I like sneaking them into roasted potato options since it boosts up fiber content 3 (adding in that buffer). These babies come packed with fiber, vitamins and minerals.
I buy these organic and skip peeling them. The cutting technique is the same as the quicker option sweet potatoes, toss them up with oil, salt and pepper and roast them all mixed in on a cooking sheet.
Don’t make that face at me, young lady. These aren’t your grandmas pickled beets. If the red ones coloring turns you way you can start with golden beets. Beets are very mild and mix well with other roasted veggies. I especially like them mixed in with roasted butternut squash and then paired with a steamed veggie like broccoli. Balsamic vinegar is the way to go with these.
Don’t bother peeling them. Just cut them up using the same technique I used for the quicker sweet potato option. These also store well in the fridge to reheat for dinner later in the week.
That is not a typo. I have to thank my Hello Fresh subscription for this brilliant idea. No prep required. You toss in oil, salt and pepper and you pop these babies in the oven. 20-25 minutes and you’re done! Squeeze half a lemon over the beans immediately after you pull them out of the oven.
I hated brussel sprouts my entire life. I could not stand the smell of them. The texture was horrid and the taste was appalling. People kept telling me that roasting was the way to go but I refused. After I detoxed from sugar and processed food I decided to try them again.
It turns out that I was wrong, they are quite fabulous. Cut them in half, toss with oil, salt, pepper and a squeeze of fresh lemon (you need to add the lemon before cooking for these). Give them ample space in the oven so they get a good char on the outside. Roast them until the edges turn brown (usually about 25 or 30 minutes, turn once while cooking). This is one of those veggies that loves the balsamic vinegar splash.
I admit that I hate cutting butternut squash. This is the one veggie that I buy pre-cut at the grocery store. That makes them fastest to prepare. Toss them in oil, salt and pepper and roast them up until crispy (about 30 to 40 minutes or until the edges turn dark brown, turning once while cooking). I love mixing these in with quinoa or adding to salads. Balsamic vinegar makes them decadent.
Meal Prep in Advance
The root vegetable varieties listed hold up really well in your fridge. This means you can prep and cook up a huge batch of them on Sunday and then keep them around to heat and serve for dinner during the week.
Remember to work in batches if you have a small oven and try to combine the slower roasters together. Keep that aluminum foil dull side up so they don’t stick!
The week that I cooked up a batch of these yummies I was in a rush to my next meeting so I threw a bunch of them in a bowl, sprinkled balsamic vinegar, topped with pepitas and munched through my tele-com.
I hope you enjoy these treats. Let me know in the comments below some of your favorite roasted veggies!