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until this summer i had NEVER roasted vegetables.
i had no idea how to start. no idea what to do.
so… i decided to just try it…. how bad could it be?
it was A M A Z I N G!
we ate this over and over all summer long.
and by WE, i mean craig and i … there were tears every time we said they had to try it.
ugh.
parenting is kind of exhausting sometimes… i mean really? crying over a quarter slice of sweet potato?
sometimes i just don’t have it in me and i want to eat my veggies in peace.
so here are the instructions for the easiest (VERY delicious) roasted veggies.
1. line a cookie sheet with foil for easy clean up.
2. spray the foil with cooking spray
3. cut up any veggies you want to eat…
sweet potatoes, squash, zucchini, peppers, carrots, brussel sprouts, onions… WHATEVER!
keep most of your cuts around the same size-ish.
4. toss some garlic on top…. if you feel a little wild you can put a little olive oil (but it’s higher fat that way….)
sprinkle salt and pepper too.
5. stick it in the oven at 350 for about 35-45 minutes.
it’s done when the sweet potatoes are easy to cut.
i am telling you… these are so good!
and if you don’t eat them all they are still super yummy heated up the next day or two.
also we put the foil on the grill and cook it that way when we are grilling for dinner.
you can add parmesan cheese too… but that is more calories so i don’t.
(but it is really yummy when you do….. of course)
i am guessing that some of you are laughing about this recipe and how old news it is.
BUT i know there are also a few of you that are like me and never have made this.
so for this is for you!
🙂
Wendy - THANK YOU for sharing this!!! I would love to see more like this and any exercise tips too.
Kathleen Mahoney - Tried these over the weekend – PERFECTION! Thanks so much for sharing.
Renee - funny you should mention it bc roasted veggies is on our menu this week & i’ve never tried it before. i was inspired by this video (which includes easy, healthy, roasted chicken) http://screen.yahoo.com/chow-ciao/easy-chicken-dinner-070000941.htm
bonus – his italian accent makes me feel super fancy that i’m trying this out this week.
Jill - Meg! Have to tell you THIS! I craved these roasted veggies after seeing your post on Saturday. Made them at 8 in the evening (NOT the best time to eat but better than a bag of CHEETOS!) And, we LOVE them – so having them again with dinner tonight!! My kids are like yours in that they do NOT see the glory in them and think we are insane to suggest that they are AMAZING! Thank you! DELISH!
sara @ it's good to be queen - this is for me!! thank you! looks so yummy!! {excessive use of exclamation marks.}
Alyssa - balsamic vinegar is super yummy on these too!
Jill - Like me! I have never done this!
With 4 kids I do think it’s pretty sad I’ve never tried it but I will blame the fact that we have moved nearly every two years and I STINK in the kitchen! I still, at 40yrs old, have no idea how to truly stock a pantry! How can that be you may ask, well, after beating myself up for years about it I realized, it truly is due to the fact that we have moved so darn much in such short time spans, that I’ve never been able to really get a “pantry” going.
Just when I start to get what I may see hope as becoming a functional one, we move and I give it all away meaning once again I have to start all over. UGH!
I need simple recipes like this – FAST recipes like this – DELICIOUS recipes like this that my kids will (maybe)eat.
Oh and to make it even more difficult on my end, I have one kiddo with Celiac Disease. I NEED to learn how to cook from scratch because buying things (truly)Gluten Free is EXPENSIVE and we have one teeny tiny sad little grocery budget.
So please!
Continue to post your discoveries because not only does it make me feel more secure ( *wink* ) but you seem to like a lot of the same things as I do, from actual food to simplicity in making it!
THANK YOU!
Jill - Yum! Trying it. NEVER tried it before! Cannot wait to taste them!
Kim Barlow - My kids love roasted vegetables (not beets or brussell sprouts). I will tell you they love it when I grate the cauliflower, drizzle with olive oil, sprinkle with kosher salt and fresh ground black pepper. My husband has been on the Paleo diet for a year. Whenever we have pasta, I substitute the grated cauliflower for pasta. It’s so good. Many blessings.
S.T. - that is just too funny…kinda like what I remember in high-school…this one Caucasian dude (who’s from California) in class said, “I’ve never been to Disneyland.” in my mind, i’m like…where have you beeeeeeN?!???
tara - love roasted veggies.
my favorite.
my boys act like they’re dying, too, when i make them.
kills me.
Kelly - I grew up being served squash that had been boiled to a slimy mess. I thought I didn’t like squash. Then I tried it roasted!! Oh, YUM!! I like to do a little paprika and oregano on my roasted veggies. I second the comment of using higher temps. I usually roast veggies at about 405. (Why the extra five degrees, I don’t know, it’s just what I do.) 🙂 Yum! Kelly
Laura - someone mentioned MONTREAL STEAK SEASONING.
YES
YES
YES
I put it on everything.
My veggies…my chicken…my kids…
ok. not my kids. but if it made them clean their rooms, I would put it on them.
also…grilled veggies with melted fat free feta cheese or goat cheese is awesome.
so is goat cheese in pasta
or goat cheese on a spoon
or goat cheese with crackers and a bottle of wine
or just a bottle of wine
and now this has nothing to do with veggies….
Amber - Way to take the leap to trying new things! It’s not always easy. And keep it up and you may be surprised to see your kiddos coming around. It’s taken my kiddos a bit, but with persistence to try everything, they now eat almost anything I put in front of them!
Shannon - Roasted Cauliflower is DELISH! My kids will even eat it because I let them dip it in ketchup or Chick-fil-A sauce. I second the roasted broccoli, yummy.
Jenn - I love roasted veggies! A lot of times I just buy frozen corn, green beans, broccoli, cauliflower, whatever (like you said) and just toss with Olive Oil, salt and pepper, 425-450 for 15 minutes and I’m done. I like mine to be slightly crispy, so that’s why the high temp. I don’t thaw them before they go in the oven either. Easy Peasy! You are so right too….yummy the next day. Sometimes I eat mine with some rice, bulgar, any kind of grain or alone. Great tossed with lime juice, feta and definitely parm!
Erica - Girl you gotta turn that oven up to 425 and roast for 20/25 mins, that gets everything a nice ‘crunch’ esp broccoli!
Kristine - Tears? Seriously?
The line from date night came to mind, when Tina Fey’s character says something about her kids being SuPRISED EVERY NIGHT about pajamas…..it is one of my favorite lines from that movie…
Tears? At veggies? :0
Barbara - Your picture had me licking my lips…..yummy! Another meal we make is cut up colored peppers and sweet onions, drizzle with olive oil and sprinkle with Lawry’s and cook that either in the oven or on the grill in a basket. Then serve with grilled (or baked) chicken breasts which have been marinated in fajita seasoning. When cooked, cut into strips and place on a tortilla along with the peppers/onions, avocado, salsa or “whatever”. Serve a fresh fruit salad alongside and you have a fast, healthy and filling meal that everyone seems to like. Bon appetite!
Melissa - looks so good! roasted brussel sprouts with bacon is my favorite. here is a link to my recipe…http://1pureheart.blogspot.com/2013/05/bryans-bacon-brussels.html
super good!
GB - Do the same with potatoes (rather than baked or french fries), add the salt, garlic, pepper, and then for some zing…cyanne pepper….yum, yum…
Lisa - Thank you SO MUCH for sharing this! I have been wanting & needing to get in more veggies! I Love that it’s easy! =)
Lisa - Thank you for always posting such fun, simple, easy -to -do ideas! You NEVER have to worry about “dumbing-down” anything for me! I just love following your blog – it’s a highlight when I see you have a new post ! Blessings on your day! 😉
Necole@seriouslysassymama - I accommodate parmesan cheese when it comes to my daily calorie count.
Tanya H - I’ve only done broccoli and asparagus and yes, they are AMAZING!! I drizzle a touch of lemon on ours, instead of olive oil. But I learned my kids will eat it better if I forget the lemon, lol….
Meg - I love roasting veggies too! My favs are parsnips, carrots and green beans. I use a Misto to spray them will olive oil before roasting, add some sea salt and freshly ground pepper – yum!
Beth Ann - My husband would have tears if asked him to eat this combo, but to me it sounds yummy. Esp the poster who commented to add balsamic and serve over pasta.
Here is another veggie to try – cauliflower! All of my family will eat it roasted. I also generously sprinkle it with Season Salt (lawrys) and a drizzle a little olive oil (but you could probably use cooking spray?)
Stacy Mc - We eat roasted veggies nightly. Asparagus, brussel sprouts, broccoli, carrots, okra, zucchini and sweet potatoes are some of our favorites. But my 15 year old is not a fan of all of them especially sweet potatoes. So I buy the small red potatoes or just a baking potato and dice it up and toss with a little olive oil, salt and pepper for him. He loves them and I guess it could be worse.
Alice H - We eat the crap out of roasted broccoli in our house!! My kids love it. It is delish! My oldest (and only daughter) will eat almost all of the roasted veggies I make. But my 2 boys will only eat roasted broccoli and potatoes. LOL!
I am not sure about the calories, but I have been using Montreal Steak Seasoning on ALL.THE.THINGS. Give it a try!
stephany - We just started roasting veggies in the last year or so, too! I cut my brussels sprouts in half and they get nice and toasty…we also roast broccoli and asparagus. Oh, and beets! Yum!
Lindsey - I love this also! I feel like sometimes it is a battle of will to get my kid to eat one teeny morsel of vegetable. Really? Ugh.
Try splashing a bit of balsalmic vinegar on it before roasting. Especially yummy on the brussel sprouts.
rebekah - I must be the one you were talking about. Ive never had a roasted vegetable but love them every other way. Cant wait to give them a try. Thanks for sharinga Happy day to youa
cara - thanks for being very real and simple. yes, i’ve done this before but something about you posting it and your awesome pics makes me want to start roasting veggies again! thanks for sharing your healthy tips!
Routhie - I grew up on roasted vegetables and only tried roasted broccoli about a year ago. It is amazing!! I’m sure it will illicit tears in your house, but you would love it! I like to use broccoli crowns, cut into bite size pieces. Brush them with olive oil, sprinkle with salt and roast for 18-20 minutes in a 425* oven. You won’t be disappointed. Try turning the heat up on your oven next time you roast anything. It’s what really helps caramelize everything.
Bethany - We started roasting veggies just a few years ago. My husband and I love it and our kids aren’t big fans either (but they’re only 2 and 4). I second tossing them with pasta and a little homemade dressing-easy vegetarian meal. Also you have to try adding fennel to the mix. Cut up the bulb part and mix it in. I’m not a fan of fennel’s licorice flavor, but when it’s roasted it’s flavor is mild and sweet. Especially good with carrots (which I never used to eat cooked…until I had them roasted).
Cathy - hi, i just started reading your blog- first post I saw was the craft house and I fell in love !:O) Unfortunately I am a bit too far away (Austria, Europe)…
but this recipe… definately for me! I always need easy ones as I never know what to make and my kids ( and actually hubby too!) are picky eaters..don´t worry we have the same problem, that they make a big fuss about healthy food and I always have to try to trick them (like shredded zucchini in meatballs…)
Greetings from Austria, Cathy
abi - this summer i discovered how awesome grilled veggies are over salad! sounded super weird to me at first but now i can’t get enough- especially squash, zucchini and eggplant. YUM.
Terrie - Yum!
Can I just say…
that if I made that in MY house,
there would be tears…
from my HusBanD!!
Hates, HATES Sweet Potatoes…
silly Hubba!
🙂
Amy Petz - I have roasted veggies before, but still appreciated this post. I had never thought to add sweet potatoes to the mix, or parmesan. Please keep sharing!
Meg - Ok, you must toss these in a bowl with garlic, balsamic vinegar, salt, pepper, and basil, roast them just the same way, and serve them over pasta (like penne). Toss the pasta with a bit of olive oil and herbs first. HEAVEN.