Roasted veggies?

KintsugiCurlyQueen
KintsugiCurlyQueen Posts: 68 Member
in Recipes
Okay, okay, hands up - I'm no Delia Smith. For some reason roasted veggies sound appealing but I've no idea which ones go well together and, more importantly, cause the least faff. Would just like to be able to bung 'em all in and reap the rewards come dinner time. Anybody got any yummy recipes/awesome combos?

Replies

  • Beavergong
    Beavergong Posts: 178 Member
    I'm doing 5:2 Fast Diet and I roast pumpkin squash and carrot in the oven on bake paper for 40 minutes and turn and add a salmon fillet covered with a teaspoon of grated ginger and soy sauce and bake for 15-20 minutes more and serve with steamed broccoli . All for 150 calories. I can recommend it and the veges come out brown on the bake paper with no oil, although you could use a teaspoon of olive oil instead of bake paper. Of course you could cook a chicken fillet instead of salmon.
    On nonfast days we roast sweet potato which is nice baked too.
  • anemoneprose
    anemoneprose Posts: 1,805 Member
    Zucchinis (courgettes) + red/yellow peppers + portabella mushrooms with olive oil are really nice with a lot of stuff: as complements to a stir fry, if you add a sauce; with sausage & pasta; with Greek-style skewers of meat (lamb, yum) & yogurt.
  • Warchortle
    Warchortle Posts: 2,197 Member
    I'm pretty sure all vegetables are good roasted.. otherwise we wouldn't have "roasted vegetable medley"s at like every restaurant chain ever.

    (Not trying to be a douche, but I'm just sort of suggesting.. that you should just try what you like because it'll probably be good)
  • angiewf
    angiewf Posts: 175 Member
    I like Mediterranean roasted veg - courgettes (zucchini), peppers, baby plum tomatoes, red onion and a few cloves of garlic,with a couple of sprigs of rosemary.Roasted garlic tastes really sweet. But you can roast most veg, root veg, butternut squash and sweet potato are good too. If you don't want to use too much oil, toss the veg in a large plastic bag with a tablespoon of olive oil,it will coat them without smothering them.
    Roasted small slices of butternut squash make a great substitute for fries as well.
  • AnsiStar
    AnsiStar Posts: 165 Member
    I would suggest aubergine (or eggplant), courgette (or zucchini), mushrooms, onions, red or yellow pepper (you could use green but these add a touch of sweetness), olives, potato or squash, and whole cloves of garlic in their skin.

    Use all of that for a whopping portion you can store and reheat. Just spritz them with olive oil and add some herbs/salt pepper to taste. I'd recommend some sprigs of rosemary or thyme (or both!) with some basil leaves too :)

    Bear in mind cooking times though! Cook potatos, squashes, and aubergine first for about 30-40 mins on 200C onions, olives, garlic and mushrooms won't take as long
  • pkw58
    pkw58 Posts: 2,038 Member
    My favorites are aspargus and carrots. I actually mix a little lemon juice and garlic to put on them AFTER they roast. I spray them with Pam and roast them.
  • trackme
    trackme Posts: 239 Member
    Look up a "Tian"..I just made.Martha Stewart's, very simple and easy...,.Garlic, tomatoes, onions, zucchini, summer squash. Didnt even use the oil and came out great.
  • cwolfman13
    cwolfman13 Posts: 41,865 Member
    Look up a "Tian"..I just made.Martha Stewart's, very simple and easy...,.Garlic, tomatoes, onions, zucchini, summer squash. Didnt even use the oil and came out great.

    why didn't you use the oil? olive oil is very good for you and dietary fat is essential to proper nutrition.

    OP...pretty much every vegetable is better when roasted in a bit of olive oil.
  • Acg67
    Acg67 Posts: 12,142 Member
    Okay, okay, hands up - I'm no Delia Smith. For some reason roasted veggies sound appealing but I've no idea which ones go well together and, more importantly, cause the least faff. Would just like to be able to bung 'em all in and reap the rewards come dinner time. Anybody got any yummy recipes/awesome combos?

    Root veggies, duck fat, salt, high heat
  • VeganLexi
    VeganLexi Posts: 960 Member
    Root vegetables, olive oil, sea salt and rosemary.
  • Rayman79
    Rayman79 Posts: 2,009 Member
    Potato, sweet potato, onion, carrot, turnip, capsicum, zucchini, eggplant, brussel sprouts... And the list goes on. Just remember that harder root veg will take longer to cook. Just throw them on a roasting tray, drizzle with olive oil, throw in a couple of loves of whole garlic and sprinkle with salt. Done.
  • pixlamarque
    pixlamarque Posts: 312 Member
    Okay, okay, hands up - I'm no Delia Smith. For some reason roasted veggies sound appealing but I've no idea which ones go well together and, more importantly, cause the least faff. Would just like to be able to bung 'em all in and reap the rewards come dinner time. Anybody got any yummy recipes/awesome combos?

    Root veggies, duck fat, salt, high heat

    This. Isn't everything better with some duck fat?

    My go to veg during the week is carrots sliced into quarters, with a small drizzle of olive oil (a bit of butter if I'm feeling fancy), kosher salt, pepper, and bit of cumin. Roast, eat by the pound. I also love roasted Brussels sprouts, broccoli (strangely good, don't really like it any other way), cauliflower, sweet potatoes, and asparagus. Roasted chickpeas are a favorite snack, not a veg, but I got on a kick about the roasting.
  • egh1974
    egh1974 Posts: 147
    Broccoli, green peppers, onions, asparagus and garlic cloves. mmmmm
  • FourIsCompany
    FourIsCompany Posts: 269 Member
    My favorite combo is Brussels sprouts, baby carrots,potatoes, onion and huge amounts of garlic cloves (like a head or so). There's a little "faff" involved in cleaning the sprouts and garlic, but the reward is divine! Just mix them all in a roasting pan, toss with olive oil, garlic powder, black pepper and chipotle (or something spicy) and roast at 375 for 1/2 hour, stir and turn up the oven to 400 and cook for another 20-30 minutes, until the sprouts are done. Oh boy! That's some good dinner right there.
  • trackme
    trackme Posts: 239 Member
    Look up a "Tian"..I just made.Martha Stewart's, very simple and easy...,.Garlic, tomatoes, onions, zucchini, summer squash. Didnt even use the oil and came out great.

    why didn't you use the oil? olive oil is very good for you and dietary fat is essential to proper nutrition.

    OP...pretty much every vegetable is better when roasted in a bit of olive oil.

    I have to limit my fat to 20 grams per day due to a medical condition...olive oil would put me way over.
  • brraanndi
    brraanndi Posts: 325 Member
    You can roast pretty much anything and it will taste good.

    I do recommend adding a bit of oil somewhere it does help with the roasting in my experience.

    I've even roasted poor old freezerpack of asparagus stir fry veggies and they ended up tasting delicious.
  • egh1974
    egh1974 Posts: 147
    Look up a "Tian"..I just made.Martha Stewart's, very simple and easy...,.Garlic, tomatoes, onions, zucchini, summer squash. Didnt even use the oil and came out great.

    why didn't you use the oil? olive oil is very good for you and dietary fat is essential to proper nutrition.

    OP...pretty much every vegetable is better when roasted in a bit of olive oil.

    I have to limit my fat to 20 grams per day due to a medical condition...olive oil would put me way over.

    Spray on a teeny bit of coconut oil / water mixture.
  • randomtai
    randomtai Posts: 9,003 Member
    Look up french fries on this forum and you will find a bunch of roasted vegetable recipes. :flowerforyou:
  • trackme
    trackme Posts: 239 Member
    Look up a "Tian"..I just made.Martha Stewart's, very simple and easy...,.Garlic, tomatoes, onions, zucchini, summer squash. Didnt even use the oil and came out great.

    why didn't you use the oil? olive oil is very good for you and dietary fat is essential to proper nutrition.

    OP...pretty much every vegetable is better when roasted in a bit of olive oil.

    Thanks for the tip, I will try that. I forgot to post I did spray with olive oil....Martha just douses every layer of the Tian with olive oil!

    I have to limit my fat to 20 grams per day due to a medical condition...olive oil would put me way over.

    Spray on a teeny bit of coconut oil / water mixture.
  • trackme
    trackme Posts: 239 Member
    Thanks for the tip, I will try that. I forgot to post I did spray with olive oil....Martha just douses every layer of the Tian with olive oil!
  • KintsugiCurlyQueen
    KintsugiCurlyQueen Posts: 68 Member
    Biiiig love, guys and girls! There are some seriously awesome ideas here!
  • JustSammi
    JustSammi Posts: 79
    I like doing mine Mediterranean style. Peppers, onions, courgette, aubergine, beef tomatoes and garlic with some salt, pepper, oregano and olive oil. Absolutely delicious!
  • NaurielR
    NaurielR Posts: 429 Member
    I have a couple different combinations that I like

    Summer squash (either zucchinis or crook necked squash), bell peppers, and mushrooms. Cut them into pieces that are (very) roughly the same size. Spray with a bit of cooking oil, sprinkle of salt, and bake at 425 for 25 minutes or so.

    Broccoli and cauliflower. Spray with a bit of oil, salt, and some citrus zest. Bake at 425 for about 30 minutes, or until done.

    Asparagus, roasted at 425 for about 20 minutes (the time depends a lot on the thickness of the spears)

    Butternut squash. Its takes quite a bit preparation to peel and cube a squash, but after its been roasted at 425 for about 40 minutes and has a wonderful, caramelized crust....mmmmm!
  • MissMuffet13
    MissMuffet13 Posts: 1
    I place sweet potato, pumpkin, carrot on tray spray with canola cooking spray and sprinkle with master foods "roast vegetable sprinkle" for about 30 min

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