Roasting Vegetables

You can oven bake anything really Cauliflower, carrot, bell pepper, onion, broccoli... Use spices and herbs to make your veggies more tasty. Onion powder, garlic powder, black pepper, chili, harissa, etc. Mixed the veggies with the spices, add some olive oil, spread them on a baking tray and bake them. And do not forget the salt.

In a pyrex add pieces of zucchini, aubergine, onion, tomato, sweet bell pepper. Little sprinkle of sea salt and black and/or white pepper to taste. In a tbsp measure spoon add virgin olive oil from bottle. From spoon drip oil on vegetables carefully use spoon to coat last bit so spoon goes clean and all oil is used up. Perhaps you need a little more oil add some in spoon repeat. In a medium hot oven roast veggies and every so often turn. I usually want veggies not too soft. Prick with a fork see how cooked they are. Serve veggies hot. Any leftovers can be used cold on a sandwich next day.

I usually use a regular oven- mix potatoes, some garlic, a chopped onion, carrots, parsnips (if available) with some olive oil and spices at 400 degrees. I don’t add any salt to the vegetables til after (hubby is on a low salt diet) . Takes about 40 minutes to cook.
Taking notes on the other ideas here!! ☺️☺️☺️

I like to roast... potatoes, carrots, broccoli, mushrooms, red onion, zucchini... I'm sure there's others. My favorite is to do like, all of them at once. I have to space them out since the carrots for example take a lot longer to cook than the zucchini. I just toss them in olive oil and a little salt and pepper. At the end I douse them in everything bagel seasoning. That's my favorite thing to put on vegetables.

amusedmonkey wrote: »

You basically toss with oil and salt (plus any spices you want to use) then roast and keep checking until they're ready. It's simple. You can roast anything, really, even romaine lettuce! The main thing to remember is if the vegetable is too watery, try not to snack it too close or on top of each other.

I like roasted cabbage "disks". You cut the cabbage into thin rounds, but not thin enough to fall apart. Brush oil on both sides (I prefer garlic infused EVOO), drizzle with additional oil and sprinkle with salt and pepper and any spices you wish to use (I like cumin). I like them plain without sauce, with just a squeeze of lemon.

Even fruits can be roasted. Just toss with sugar and roast. In this case, however, stacking is okay and even preferable for some fruits (like berries). Just make sure you do them in a deep dish because they give juice.

ohhh i hadn't considered roasted fruits! i mean i like grilled peaches - duh

I made roasted rainbow carrots yesterday. Tossed them in garlic-infused olive oil, salt, and pepper. After they were done, I tossed in some fresh dill. They were delicious.

This has basically been said already, but I will roast just about any vegetable in the oven with olive oil, salt and pepper. You don't need much of any of those, just sprinkle some on and then toss with your hands so all of the veggies get coated. Sometimes I will also add garlic powder, chile powder, lemon rind, or rosemary. Put them in the oven at basically any temperature between 350 and 425 degrees F and bake until they start to brown. I do the same prep but with larger pieces for grilling veggies.

Cauliflower "steaks" are delicious. I use Mediterranean spices on them (ie basil, bay leaf, black pepper, cloves, coriander, cumin, dill, fennel, garlic, etc.). I also love to roast beets, traditional red and golden, alone or with other root veggies. On beets, I love a sprinkle of thyme and sea salt. When mixed with other root veggies (including sweet potato); I like powdered chicken stock and chili powder. It gives it that "sweet heat" flavor I love.

My favorite is to cut zucchini and squash into "spears", spray or toss with olive oil, sprinkle seasoning (I like seasoned salt and pepper) and roast! Make sure to spray the pan as well! I think I do them for 35 minutes at 400 (but I always check on the about halfway and then towards the end to make sure they don't burn)

Parsnip. Parsnip. Parsnip. I can't overstate how delicious it is with parsnip.

I do this: Parsnip, carrots, onions, potatoes - all cut into wedges/strips~ish. Toss with a little bit of coconut oil, salt and black pepper. In the oven for about 15-20 minutes at 225°C, or until soft. Enjoy!

Just for the record, I "hated" Brussels sprouts too, until I started roasting them. I peel and cut up a butternut squash, toss it with 2 diced Pink Lady apples and a couple of bags of frozen broccoli or Brussels sprouts, cut into small pieces. I spread all that out on parchment lined baking sheets and bake for *about* 45 minutes at 425F. Sometimes I roast veggies individually, but I love this mix.
Eta: I don't use any oil or salt or seasoning on this, and it turns out great. Just remember, as some have said, to spread it all out in one layer so it doesn't just steam in the oven.

I like to soak my sliced veggies in saltwater for a half hour, then broil until they poof just a bit & golden brown (I have to watch them carefully for 5-50 minutes depending on thickness & how close they are together). You can also add any other seasonings you like. I think the salt-water soak helps 'dry out' the surface a bit and help it poof the way I like so the surface is a touch crunchy & the inside isn't too dry.

My favorite vegetables to roast are red potatoes, any color sweet potato, parsnips, turnips, rainbow carrots, and pretty much any root vegetable. I cut potato-shaped veggies into wedges and put them skin side down & carrot-shaped veggies into slices. They all get flipped once after the first side poofs & gets a bit browned. Fewer veggies = shorter cook time, so don't crowd if you want them done soon.

I have been trying to avoid using cooking oil when it isn't necessary since no matter how much I try, my fat % rises quickly (often 80% of my intake or more!) whenever I'm not vigilant. I'm not against fat, it just happens to sneak in and make my calorie budget feel cramped whenever it steals the spotlight. If you are better at balancing your diet, tossing them in a bit of healthy cooking oil before roasting will help any seasonings you sprinkle on stick while cooking.

Go to the produce section and get some of everything mentioned above. Pile them all up on a baking sheet drizzle with olive oil sparingly and sea salt and put them in the oven at 375 F. As they cook, try them at various stages until they are burnt or shriveled up. Spend the afternoon on it. Then you will know what you like.

I'm betting on garlic, carrots, onions, bell peppers eggplant and squash.