Roasted Vegetables

Roasted Vegetables

Roasted vegetables are a delicious and healthy side dish that can brighten up any meal. This simple recipe brings out the natural sweetness of each vegetable, making them a favorite among both kids and adults. With a mix of colorful veggies, it’s not only tasty but also nutritious.

Why Make This Recipe

Roasted vegetables are easy to make and require just a few ingredients. This recipe allows you to use whatever veggies you have on hand, making it flexible and versatile. It’s perfect for meal prep, dinners, or even special occasions. Plus, roasting enhances the flavor of vegetables, making them simply irresistible.

How to Make Roasted Vegetables

Making roasted vegetables is straightforward and quick. Here’s how to do it:

Ingredients:

• 2 cups of baby potatoes, cut into halves or quarters
• 2 cups of carrots, cut into small chunks
• 2 cups of sweet potatoes, cut into small chunks
• 2 cups of Brussels sprouts, cut into halves
• 2 cups of asparagus, each piece cut into thirds
• 1 yellow bell pepper, cut into large chunks
• 1 red bell pepper, cut into large chunks
• 1 cup of red onion, chopped into large pieces
• 3 cloves of garlic, minced
• 2 tablespoons of extra virgin olive oil
• 2 tablespoons of balsamic vinegar
• 1 teaspoon of cracked black pepper
• 1 teaspoon of kosher salt
• 1/2 teaspoon of garlic powder
• 1 tablespoon of dehydrated oregano leaves
• 1 tablespoon of dehydrated parsley

Directions:

1. Preheat your oven to 425°F (220°C).
2. In a large bowl, combine all the vegetables.
3. Drizzle the olive oil and balsamic vinegar over the vegetables.
4. Add all the spices and herbs to the bowl.
5. Toss everything together until the vegetables are well coated.
6. Spread the vegetables in a single layer on a baking sheet.
7. Roast in the preheated oven for 25-30 minutes, stirring halfway through, until the vegetables are tender and slightly caramelized.
8. Serve warm.

How to Serve Roasted Vegetables

Roasted vegetables can be served warm as a side dish to complement any meal. They pair well with grilled meats, pasta, or can be added to salads for a hearty touch. You can also top them with fresh herbs or a sprinkle of cheese for extra flavor.

How to Store Roasted Vegetables

Leftover roasted vegetables can be stored in an airtight container in the refrigerator for up to four days. To reheat, place them in the oven or microwave until warm. They can also be eaten cold in salads or wraps.

Tips to Make Roasted Vegetables

• Cut the vegetables into similar sizes for even cooking.
• Don’t overcrowd the baking sheet; it’s better to use two sheets if needed.
• Feel free to swap out vegetables based on your preferences or what’s in season.
• Experiment with different spices or herbs to change the flavor profile.

Variation

You can add other seasonal vegetables like zucchini, cauliflower, or eggplant for variety. Additionally, try different oils like avocado oil or flavored oils to give your roasted vegetables a unique taste.

FAQs

1. Can I use frozen vegetables for roasting?
Yes, you can use frozen vegetables, but they may release more moisture. It’s best to cook them for a bit longer to ensure they crisp up nicely.

2. What can I do with leftover roasted vegetables?
Leftover roasted vegetables make great additions to omelets, stir-fries, or grain bowls. You can also blend them into soups for added flavor.

3. How do I make sure my vegetables are crispy?
To achieve crispy vegetables, make sure they are spread out in a single layer on the baking sheet. Avoid overcrowding to allow the heat to circulate evenly.