Roasted Vegetables

I love roasted vegetables. They are delicious and hearty and with the investment of about 15 minutes of my time, I end up with a vibrant meal with plenty of leftovers to inspire future meals. Leftovers are good cold, so they are perfect for lunches.

If I’m going to turn on the oven, I might as well fill it up, so I like to roast a variety of vegetables, plus bake some tofu or tempeh and maybe roast some chickpeas. Add some cooked rice or quinoa, and about 45 minutes later, I have a beautiful meal!

I can’t really think of many vegetablesthat aren’t delicious roasted, so go for it with whatever you have. Here are a few of my favorites; just preheat oven to 400 degrees and:

Sweet Potato Fries: wash sweet potatoes, no need to peel.  Cut into rounds or strips – whatever size you like.  Pile up on a tray with sides, then drizzle olive oil over the pile.  Use your hands to distribute the oil.  They should be well-coated, but you don’t want them cooking in pools of olive oil.  Spread out on tray and roast until they soften; check after about 15-20 minutes if they are relatively thin or 25-30 minutes for thicker fries and move them around on the tray, then watch carefully as they will brown fairly quickly once soft.  I like to let them brown a bit, but you make them however you like them!

Beet Chips: Wash and peel beets.  Cut into thin rounds.  Coat with olive oil and roast until soft and slightly caramelized.  Thinly sliced beets will cook in about 15-20 minutes.

Crispy kale: Wash kale and tear into bite-sized pieces.  Coat in olive oil and sprinkle with salt; using hands to massage the oil and salt into the kale.  This will tenderize and begin to break the kale down, so you actually stop here and give it a try to see if you like it as is.  If you want it crispy, spread it out on a tray and roast it for 10 minutes, then give it a stir on the tray and continue to roast another 5-10 minutes, or until it is slightly browned and crackles to the touch.  Sprinkle with more salt, if desired.

Roasted Cauliflower: wash cauliflower and cut into bite-sized pieces.  Mince a small clove of garlic.  Put the cauliflower and the garlic in a roasting pan or a tray with sides and coat generously with olive oil and plenty of sea salt.  Roast for about 1/2 hour-45 minutes, stirring occasionally, or until browned and soft.

Roasted Broccoli: same as with cauliflower, be sure to peel and slice the stalks and throw them in too!

Of course, you can also roast brussels sprouts or green beans with shallots, potatoes, winter squash, and turnips, carrots, etc, etc.  Just pick a variety of colors and go for it!

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3 Comments »

  1. Tracy Heiman said

    Your posting was read just before I hit the market—roasted veggies it will be! I bought a slew of ‘”roasters” and look forward to this yummy meal at our home. Thanks for the easy suggestions. Also,,,we are interested in future cooking classes for my 9 year old–I think he would love it.

  2. […] 2 medium sweet potatoes, roasted […]

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