Simply Roasted Vegetables

by Meri on April 14, 2014











I’m finding more and more that my friends and family are under-utilizing their roasting pans. Roasting is one of my all time favorite go-to cooking methods, especially for vegetables, because it’s easy and I don’t have to put a lot of thought into it. And it tastes amazing! Much better than boring old steamed veggies.

The most difficult part of roasting veggies is the chopping, but I find I get quicker and quicker with my knife skills throughout the years. Not sure what to roast? Anything! Heck, I’ve even seen a recipe for roasted romaine lettuce. I didn’t try it but I’ve seen it. 

Here’s a good list:

Asparagus, broccoli, cauliflower, carrots, onions, shallots, mushrooms, zucchini, yellow squash, tomatoes, fennel, green beans, potatoes

Roasting is one of the only ways I can consistently get fresh veggies on our table every night because I don’t want to take time to make some elaborate veggie dish while dealing with 4-year old rumbles.

Here’s my go to recipe (if you want to call it that)

Roasted Vegetables

Simple way to get fresh veggies on your table

  1. 3 to 4 cups vegetable of choice or assorted vegetables, uniformly cut
  2. 1 tablespoon olive oil
  3. 1/2 teaspoon garlic powder
  4. Salt and Pepper to taste
  1. Preheat oven to 425 degrees
  2. Toss all ingredients in a large bowl until well coated
  3. Spread vegetables in roasting pan
  4. Cook, tossing them a few minutes with a spatula to evenly cook until fork tender, about 10 to 15 minutes depending on the vegetables used
  1. If you like your veggies extra browned, use a high heat oil and crank the heat up to 450 degrees.
3 Tomatoes


{ 1 comment… read it below or add one }

Cindy Swain May 14, 2014 at 8:01 am

I agree. Roasting is such a great way to incorporate veggies into your meal plan without a lot of fuss. Quick, easy and tasty.


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