At our house, we roast a side of vegetables at least twice a week. The crunchy caramelization on the outside with the tender inside, is so delicious. And roasting is, by far, one of the easiest ways to prepare vegetables. You can eat these veggies along side chicken or fish, you can toss them into some brown rice pasta with a little olive oil, or you can add them to some leafy greens for a delicious salad. Mmmm!
I also highly recommend roasting vegetables for those individuals who might be new to healthy eating. Roasted vegetables are much sweeter and more palatable for taste buds that are new to healthy eating.
Give them a try and let me know what you think.
- Fresh vegetables
- Olive oil
- Herbs (optional)
Preheat oven to 425 degrees.
Prepare fresh vegetables. If you are roasting a root vegetable with a more delicate vegetable, you will want to chop the root vegetables in slightly smaller pieces for even cooking. Place vegetables in an even layer on a shallow baking sheet, do not overcrowd. Drizzle the vegetables with olive oil, season with salt and pepper, and toss to coat evenly. You can also add additional spices and herbs at this time.
Roast the vegetables at 425 degrees for 20-40 minutes. Keep in mind that the harder the vegetable and larger the size, the longer it will take to roast.