Easy, Delicious Roasted Vegetables
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| This method will make even the pickiest eaters devour their vegetables. |
Time
prep 0:15
total 0:45
Ingredients
| Just about any vegetables such as carrots, asparagus, green beans, turnips, yams, cauliflower, onions, broccoli, potatoes, squash, Brussels sprouts, eggplant, etc. | | Extra-virgin olive oil | | Herbs of choice | | Kosher salt and pepper |
2 Recipe Reviews
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We've made these for Easter and with seasonal root vegetables - really hard to beat. Easy and delicious.
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I like to take the left overs, toss them in a blender, add stock and puree. A very earthy flavored and healthy soup is the end result.
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Instructions
1. Cut the vegetable in bite-size chunks.
2. Toss them on a sheet pan with a couple tablespoons of olive oil, some salt & pepper. Throw on some decent dried herbs like Fines Herbes or Herbes de Provence if you’d like. Spread them out on one layer.
3. Roast for 20-30 minutes at 425 degrees until the bottoms are charred.
4. Finish with a splash of good balsamic vinegar if desired.
Note: Onions take longer to roast (about 30-45 minutes) and need the balsamic.
Author's Comments
Whenever I cook for friends, they also ask me, "How’d you get your vegetables to taste like that?"
The answer is simple: Roast them. Roasting makes almost any vegetable (even cauliflower) sweet and delicious.
I like to roast a bunch of vegetables for the week and have them on hand to add in sandwiches, pasta, salads, etc.
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roasted vegetables, vegetables