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My Newfound Love of Roasted Vegetables

It was only in the last few years that I discovered this thing called . I know, I know… I must have been living under a rock?

At any rate, this whole has rocked my world and helped me discover that there are veggies I didn’t think I liked that I actually love, so long as they are roasted.

The thing about roasting veggies is that you basically can’t mess it up. I never use a recipe. I always just eyeball it. And it always turns out yummy!

You can basically roast any vegetable! (Well, I don’t know that iceberg lettuce would be really great if it’s roasted, but pretty much anything else is fair game!)

Our favorite veggies to roast are broccoli, sweet potatoes, and brussels sprouts. (Here’s how we roast Sweet Potato Fries and here’s an amazing Roasted Brussels Sprouts recipe. I also highly recommend these Homemade Kale Chips.)

Basically, all you need to do is throw the veggies on a pan, sprinkle them with herbs or spices, drizzle them with oil, and roast them to perfection. We also love to sprinkle parmesan cheese on broccoli. It’s SO good!

What are some of your favorite ways to roast veggies? I’d love to hear!

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48 Comments

  • says:

    I roast just about everything. My favorites are brussel sprouts, asparagus, cauliflower, broccoli, sweet potatoes, green beans, potatoes, summer squash, beets, mixed winter veggies (beets, turnips, sweet potatoes, onions, garlic). I especially like roasting veggies and using them to top a pizza.

  • Tiffany says:

    Many weeks, I roast a rainbow of veggies on a big old pan with just EVOO and sea salt. I roast them to a little under done, and then put them in serving size containers to take to work for lunch with whatever meat I have left over from the week. The veggies are perfect reheated in the microwave if you under roast them by just a few minutes. Yum. Sometimes I use a ranch (homemade) seasoning mix on top of roasted carrots/broccoli/cauliflower. Yum!!!

  • ANDREA RIGDON says:

    Hey Crystal !!! I love roasting veggies.. try it on parchment paper!!!! amazing and better than foil 😉 😉 my mother in law taught me years ago about parchment paper and now I never use foil… 😉 😉 😉

  • kara says:

    Butternut squash! My husband insisted he didn’t like it for the longest time. I roasted some and he was so hungry he tried it and has been hooked ever since.

  • Anna says:

    Cabbage! It gets really sweet when roasted and smells more pleasant than when it is cooked. And onions are fabulous roasted too.

  • says:

    Zucchini and yellow summer squash. Sweet potatoes. Green beans. Broccoli and cauliflower. Olive oil, a little salt (barely) then garlic powder! Sweet potatoes rounds (almost like fries) like are good with Season-All. Roasted or a salad are about the only ways I eat vegetables.

  • Cheryl says:

    Roasted radishes are great too! And almost always affordable 😉

  • Emily says:

    Roasted asparagus in season. Top with olive oil, salt, and parmesan like your broccoli, then finish with lemon juice when you pull it out of the oven.

  • Lea says:

    I found a recipe in a magazine years ago for brussels sprouts (1lb) mixed with 2tbsp EVOO and 2tbsp real maple syrup. Roast at 400F for 10 minutes. Core and cut the sprouts in half. Even my picky child thought they were delicious! We have them at least once a week when sprouts are in season.

    We regularly roast all sorts of things – any root vegetable or winter squash, broccoli, cauliflower, cabbage, brussels sprouts, tomatoes,…
    Okay, now I’m getting hungry!

    Lea

  • Jaime says:

    I never thought I would like Brussels sprouts or broccoli, then I tried them roasted! We second the idea of Parmesan cheese on broccoli. I also like to warm pineapple chunks in the oven. They’re slightly better when grilled, but still delicious from the oven!

  • Dawn says:

    Broccoli is irresistible when roasted with fresh garlic sliced over it. Roasted carrots are another of my family’s favorites.

  • says:

    So many delicious ways to roast veggies! My favorites are coconut oil roasted sweet potatoes…so good!

    and balsamic roasted beets

  • Marie says:

    Did you or do you boil veggies first? Or just straight into the oven? They look selfish!

    • Nikki says:

      No need to boil. 425 oven, liberal olive oil and sea salt. I shake/stir veggies about 10 minutes in and just eye them from there for remaining cooking time.

  • Ava says:

    I never thought I would eat beets, but I recently experimented and roasted one cubed with some sweet potatoes and it was delicious! Even my husband and 2 year old enjoyed it. Plus, it added some fun color to the plate 🙂

  • Vee says:

    Broccoli is great! I squeeze lemon juice, and Parmesan on mine.

    I have also steamed broccoli in orange juice, very tasty.

  • Meagan says:

    We love roasted veggies at our house! Many years ago, I purchased a Silpat baking liner and it is great for roasting vegetables. It helps get a nice crispiness to the veggies and they will slide right off the pan. I also like to put some lemon zest over broccoli if I happen to have any on hand.

  • Michele says:

    We roast veggies regularly – last night we had those tiny colored potatoes, bell peppers, broccoli, and green beans, with chopped fresh garlic added toward the end. Sometimes we throw some turkey sausage (precooked) in when the garlic is added, and sometimes I fry an egg or two apiece and toss them on top of each person’s plate before serving.

  • Jean says:

    Funny……me too! It’s so easy. If you like that, then you should try sheet pan meals……roast everything at the same time. : )

  • Christine says:

    me too! the flavor is so much more intense. can’t get enough of cauliflower or butternut squash.
    we like sprinkled with one of Goya’s Adobo seasonsings right out of the oven as a side or used to make soup or latkes.

  • Megan Darling says:

    Oh my goodness, I have loved roasted veggies too. My favorite is to take potatoes and cut into wedges. Add your oil, salt, pepper and chili powder! And you have a healthier french fries! My family loves them!!

  • says:

    Broccoli with a little lemon juice squeezed on it is delicious. And okra is really good roasted too

  • Lizzy says:

    I love roasted vegetables too!! Some of my favorites are parsnips and swedes in the winter and asparagus in the spring.

  • Jen says:

    I roast so many things – broccoli, Brussels sprouts, carrots, red onions, sweet potatoes, red/orange/yellow peppers, cauliflower and potatoes. I have always hated beets, but may have to try roasting them once and see if I have a change of heart.

    I generally just use a drizzle of olive oil with fresh pepper and Kosher salt.

    I do put curry powder too on my cauliflower before I roast it. Yum!

  • Rachel says:

    Did you use frozen broccoli?!?!? That just might be a game changer. We love roasted vegetables, but I have to roast 4-5 crowns of broccoli to feed my crew.

  • Maddy says:

    Tried these tonight—yuuummm!!

  • Stacy says:

    Hi. If you are using frozen veggies do you need to defrost and drain them first? Thanks!

  • MARIBELL R FLORES says:

    At what temp and for how long do you roast your veggies?

  • says:

    We roast vegetables at least twice a week in our home – we love them. I usually roast a medley of vegetables, that way everyone can pick what the like the most. My kids have different tastes so you can imagine how helpful it is. I posted my favorite roasted vegetable recipe (the sauce is delicious) on my blog – you are welcome to visit and check it out.

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