Roasted Vegetables

Roasted vegetables are a delightful and healthy dish that can brighten up any meal. They are easy to make and can be customized to your liking. Whether served as a side or a main, roasted vegetables bring out the natural sweetness and flavors of the ingredients, making them a favorite for many.

Why Make This Recipe

Making roasted vegetables is a great way to include more vegetables in your diet. They are packed with vitamins and nutrients, making them a healthy choice. Plus, roasting vegetables brings out their natural flavors and creates a delicious caramelized texture. It’s also an easy recipe that requires minimal preparation and clean-up, perfect for busy weeknights or special occasions.

How to Make Roasted Vegetables

Follow these simple steps to create a vibrant and tasty dish of roasted vegetables:

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 cut vegetables.
3. Drizzle the olive oil and balsamic vinegar over the vegetables.
4. Sprinkle with garlic, black pepper, kosher salt, garlic powder, oregano, and parsley.
5. Toss everything together until the vegetables are well coated.
6. Spread the vegetables evenly on a baking sheet.
7. Roast in the preheated oven for about 25-30 minutes, or until the vegetables are tender and slightly caramelized, stirring halfway through.
8. Serve hot.

How to Serve Roasted Vegetables

Roasted vegetables are versatile and can be served in many ways. They make a great side dish for any protein, like chicken or fish. You can also mix them into salads, grain bowls, or pasta for extra flavor and nutrition. Drizzle with a bit more balsamic vinegar or olive oil for added taste before serving.

How to Store Roasted Vegetables

If you have leftovers, store them in an airtight container in the refrigerator. They will stay fresh for about 3-4 days. You can reheat them in the oven or microwave when you’re ready to enjoy them again.

Tips to Make Roasted Vegetables

• Cut the vegetables into similar sizes to ensure even cooking.
• Don’t overcrowd the baking sheet; this helps the vegetables roast rather than steam.
• Feel free to mix and match your favorite vegetables to suit your taste.
• For extra crunch, try broiling the vegetables for the last few minutes of cooking.

Variation

You can try adding seasonal vegetables or herbs to your roasted vegetables. For instance, zucchini, eggplant, or mushrooms can add different flavors and textures. Fresh herbs like rosemary or thyme can also enhance the dish.

FAQs

1. Can I use frozen vegetables?
Yes, you can use frozen vegetables, but keep in mind they may have more moisture and may require a little extra cooking time.

2. Can I add cheese to roasted vegetables?
Absolutely! Sprinkling some grated parmesan or feta cheese on top during the last few minutes of roasting can add wonderful flavor.

3. What can I serve with roasted vegetables?
Roasted vegetables pair well with grilled meats, fish, or can be served with grains like quinoa or rice. They are also great in wraps or sandwiches.