This recipe for Simple Roasted Vegetables is a family favorite. If you want your family to eat more vegetables, it helps if they look and taste like these…
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Cook Once, Eat Twice!
I make roasted vegetables all year round and I ALWAYS cook extra! I use them for days after, adding them to a pan with eggs for breakfast, or tossing them into a salad for lunch. Cook once, eat two (or three) times is my motto.
Roasting:
Roasting vegetables is a simple skill that you will use all your life. Simply cut vegetables in a uniform size, drizzle with olive oil, and season with sea salt and pepper, then toss. Place in upper third of a hot oven and cook until the veggies have golden edges! Root veggies, like carrots, sweet and white potatoes, beets, butternut squash etc cook at about the same rate and can all be loaded on the cookie sheet at the same time. There are some vegetables that roast very quickly, like asparagus or corn. I toss those in the last ten minutes of cooking.
Variations:
You can leave the vegetables simple: drizzled with olive oil and sprinkled with sea salt and pepper, or make them a little fancy by adding herbs like thyme or rosemary! No one will argue about eating their vegetables again! Gorgeous, healthy, easy…an Organic Kitchen favorite!
Love Roasted Veggies and Need More Recipes?
Try my Roasted Carrots with Gremolata!
Roasted Carrots with Gremolata in a white bowl
The Recipe: Simple Roasted Vegetables
The key to roasted vegetables is oven temp, proximity to heating element, and a parchment covered rimmed metal baking sheet. (affiliate links)
So easy you will make them all the time! I offer variations below for added vegetables and herbs. Have fun.
- 10 rose or white new potatoes, quartered
- 8 carrots carrots, peeled and cut into 3" pieces
- 6 shallots, peeled and cut in half
- zucchini, corn on the cob or asparagus (see cooking instructions below)
- herbs like chopped rosemary or thyme
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Preheat oven to 400 degrees and place rack in upper third of oven. Place parchment paper on a rimmed cookie sheet.
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Prepare veggies and place them on pan.
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Drizzle veggies with olive oil (enough that all veggies are glistening but not drenched) and toss. Sprinkle with sea salt and freshly ground pepper. Toss. (add herbs if desired)
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Bake to your liking (45-55 minutes). I like to roast vegetables till the edges are crispy and slightly browned.
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If you would like to add asparagus, zucchini or corn on the cob, add them to the pan ten minutes before root veggies are done.
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For rosemary or thyme vegetables, chop fresh herbs and sprinkle over vegetables before cooking.
You can use any root veggie you like or a combination of many. Carrots, beets, potatoes, shallots, butternut squash, even brussels sprouts etc...
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Post tags: holiday, holidays, vegetarian. gluten free, dairy free
My husband and I are obsessed with these roasted veggies! I make them as my side dish quite often! So yummy!!!
I do almost the exact same thing very often. I toss the veggies in olive oil and balsamic vinegar. After about 30 minutes in the oven I remove and toss them again with just a tad more EVOO and balsamic vinegar and return them to the oven to finish. I love the crispy edges, so a few minutes under to broiler does the trick!
Yum! Sounds delicious!
Roasting veggies is the BEST! So much better than bland steamed vegetables in my book. 🙂
I could not agree more!