How to Make Roasted Veggies for the Week

Val Curtis

Oooooh, roasted veggies. Once I start slicing and chopping, I can’t stop. Do you remember the scene in “The Long Kiss Goodnight” when Geena Davis realizes she has some knife skills in the kitchen?

Well, maybe not like that, but this isn’t a new problem. Whenever an incredible array of organic produce is at my fingertips, I want to roast it or grill it. Tonight was a roasting night. The best part of this recipe is that two trays will easily work their way into at least two meals. In this case, they served as a side dish to ravioli on the first night and alongside teriyaki chicken over brown rice on the second night.

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We Love Roasted Veggies

We love our roasted vegetables in this house. I will add them to pasta, throw them in a tortilla with a little salsa and sour cream, add them to soups or serve them alongside meat. To be honest, I am not a snob when it comes to my roasted veggies. I will eat them hot. I will eat them cold. I will eat them with kosher salt and pepper and fresh rosemary. I will eat them with reduced balsamic. I will eat them plain. If it were up to me, they would be part of every meal.

When slicing and chopping, err on the side of making your pieces too big; however, you want them to be consistent. This is where the mandoline is really handy with the sweet potatoes, parsnips, turnips, carrots, cauliflower, zucchini, and yellow squash. Small pieces cook too quickly and tend to burn or get mushy. Throw some whole cloves of garlic in and you get a treasure hunt when serving. I usually add 10 cloves or so at the request of my family. I usually chop and slice everything and then break my veggies into two groups: slow roasters and quick roasters.

How to Roast Vegetables

S  l  o  w roasters:

  • Sweet potatoes
  • Parsnips
  • Turnips
  • Carrots
  • Cauliflower

Quick roasters:

  • Onion
  • Garlic
  • Asparagus
  • Red, yellow and orange peppers
  • Broccoli
  • Zucchini
  • Yellow squash

This time I used sweet potatoes, red onions, asparagus, peppers, and broccoli.

Directions for Roasted Veggies

1) Preheat the oven to 475° and place two large baking sheets inside.

2) Cut the sweet potato and the onion using a mandoline on the 3/4″ setting. Slice the peppers into inch wide strips and cut the broccoli into florets.

3) Toss the sweet potato with 1 tbsp of olive oil and slide onto hot baking sheet, making sure they are in one layer. Set timer for 10 minutes.

4) Toss onions, asparagus, peppers and broccoli with 2 tbsp of olive oil. When the timer goes off, add these veggies onto the second sheet and give the sweet potato sheet a good shake. Set the timer for 15 minutes.

5) After 15 minutes, check all of the veggies. There should be a little roasting color, but no burning. If you need a little more time, check every 4 minutes.

6) Remove all veggies from the oven and transfer to a serving bowl. Serve immediately.


Side note
:

Tonight I added a few dollops of the rosemary, garlic and lemon butter I made for our steaks earlier in the week. It was a first and it WILL be repeated. (Add 1/2 c room temperature butter, 2 tbsp of lemon juice, 2 tbsp fresh rosemary and 5 cloves of garlic to a mason jar. Use a hand mixer to completely chop and mix the ingredients. Scoop into a square of wax paper and create a roll of butter, making sure it is completely covered. Refrigerate for at least 30 minutes and then you have a delicious flavored butter. Dollop away and add it to EVERYTHING – including your just grilled steaks.)

 


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Easy recipe for Roasted Veggies. Wrap these into a main dish or a side dish all week long. #vegetarian #vegan #recipe #glutenfree #roastedvegetables #cookonceeattwice #rollovermeals #easydinners