Just discovered roasted vegetables

Summertime favorites are zucchini, yellow squash, red peppers, pearl onions and potatoes!!! With some olive oil, garlic powder, parsley, salt and pepper!!!! Year round I do a combo of frozen baby carrots, frozen broccoli and Brussels sprouts with the same coating as the other!!! Asparagus is great, but I have to cook those separate because they don't cook the same amount of time as the others.

I ADORE roasted veggies!!!! We eat them all the time during the summer and in the winter, I just switch to frozen! You don't have to thaw the frozen either, just put it right in the pan!

i never ate vegetables in general until i started dieting. now i can honestly eat most of them raw or at least boiled on their own and i just don't understand how they can taste so good

My favorites are cauliflower with EVOO,garlic and onion. Carrots with EVOO, and asparagus with EVOO and a little balsamic vinegar.

I do not like broccoli roasted, I think it smells bad. :-)

Roast carrots are like candy to me. Sooo good! my husband likes them too,which is a wonder.
He doesn't like carrots cooked any other way.

Our daughter loves all roasted veggies,especially green beans & asparagus.She cuts up leftovers & adds them to salad.

Roasting changes the flavor of squash. So, even if you don't think you like squash, try yellow and zucchini squash roasted. That's how my husband learned to love them. Also, try broccoli roasted - YUM!!

sweet potatoes and butternut squash are two of my favorites
Sometimes I use the roasted bn squash to make vegetarian chili

I love all these ideas!

Roasted green beans. Tiny bit of olive oil, garlic salt and pepper. Dee-lish.

Roasted Brussels sprouts are one of my favorite things ever...and I REFUSED to eat Brussels sprouts as a kid, because my grandma boiled them. A few years ago I tried them roasted and now I make a batch at least once a week! I'm also partial to roasted asparagus, my little girl loves both too, I used to make her baby food and roasted pureed asparagus and Brussels sprouts were some of her first veggies and now at three she likes veggies over just about anything else!

Smoked paprika.

Roasting changes the taste of Belgian endive also. It gets sweeter and less licorice. Great with leeks, cherry tomatoes, EVOO, all kinds of peppers, and lemon to have with fish or chicken. I usually roast all the vegetables first fir at least 30 minutes, then add the fish for 10-15 minutes depending upon how thick or chicken again based on thickness 20-40 minutes right on top so all the juices soak in.

Okay: here the one blasphemous question: how long do you roast your vegetables? And how do you prevent them drying out?

I find roasting takes way too much time and energy...
My oven is run on electricity, the costs of which have gone through the roof here in Australia. Actually I'm always a bit ashamed if I have to use it. The oven I have is supposed to be slightly more energy effiecient than others, but still. Yes it has fan-forced and just top and bottom heat, and all possible combinations of those as programs to try.

I can steam carrots in, like, 12 minutes, boil them in 6-10, similar in the microwave. But I have to oven roast them for 20-30 minutes until they are a bit softened.

When doing anything in the oven, the oven itself (its walls and all materials inside) gets heated first, which is, btw, bound to lose some energy to the outside. Especially if it has a fan going all the time. The dish that you cook anything in also would take up a lot of energy, and it has to be heated all through by the surrounding hot air which is a terrible medium to transfer heat with. Air is notoriously a very bad conductor of heat. Then finally the heat gets to the food where it's supposed to go.

To alleviate things, I am trying to at least first place the dish (metal or ceramic) in some hot water to heat it up from the outside first so it doesn't need to be heated up all the way by the oven.

For comparison, heating food int he microwave heats first and foremost just the water (and the fats if any) in the food and so primarily the food itself.

Admittedly my microwave draws 1.1kW per hour, my oven 1.5-2.2, though. And the microwave is only ever going for a couple of seconds, or a handful of minutes at most, so, needing like, say, 150W for one batch of vegetables in a bit of water and oil. Or so. The oven can need 500-1000Watt for the same, depending.

So how is everyone of you lovers of roasted vegetables thinking about the energy efficiency side of things?

Okay: here the one blasphemous question: how long do you roast your vegetables? And how do you prevent them drying out?

I find roasting takes way too much time and energy...
My oven is run on electricity, the costs of which have gone through the roof here in Australia. Actually I'm always a bit ashamed if I have to use it. The oven I have is supposed to be slightly more energy effiecient than others, but still. Yes it has fan-forced and just top and bottom heat, and all possible combinations of those as programs to try.

I can steam carrots in, like, 12 minutes, boil them in 6-10, similar in the microwave. But I have to oven roast them for 20-30 minutes until they are a bit softened.

When doing anything in the oven, the oven itself (its walls and all materials inside) gets heated first, which is, btw, bound to lose some energy to the outside. Especially if it has a fan going all the time. The dish that you cook anything in also would take up a lot of energy, and it has to be heated all through by the surrounding hot air which is a terrible medium to transfer heat with. Air is notoriously a very bad conductor of heat. Then finally the heat gets to the food where it's supposed to go.

To alleviate things, I am trying to at least first place the dish (metal or ceramic) in some hot water to heat it up from the outside first so it doesn't need to be heated up all the way by the oven.

For comparison, heating food int he microwave heats first and foremost just the water (and the fats if any) in the food and so primarily the food itself.

Admittedly my microwave draws 1.1kW per hour, my oven 1.5-2.2, though. And the microwave is only ever going for a couple of seconds, or a handful of minutes at most, so, needing like, say, 150W for one batch of vegetables in a bit of water and oil. Or so. The oven can need 500-1000Watt for the same, depending.

So how is everyone of you lovers of roasted vegetables thinking about the energy efficiency side of things?

To be honest, I don't think at all about the energy, that I use, when I roast my veggies. Neither when I am sitting here on my computer to type.