Roasted vegetables are tossed with olive oil and spices, then roasted until tender and browned. They make a pretty, easy and healthy side dish.
I love roasted vegetables and make them often, especially in the winter (in the summer I like to make grilled vegetable kabobs). Why? Because they are not just healthy, but also so easy to make. Simply slice the veggies, toss with olive oil and spices, and roast in a hot oven until tender.
In fact, it’s difficult to give an exact recipe. The whole idea is to use up whatever sturdy veggies you happen to have in the fridge!
What are the best vegetables for roasting?
Generally speaking, you want sturdy veggies. It’s pretty obvious that cucumbers and lettuce won’t work here (save them for salads).
Some vegetables do work especially well for roasting. Such as zucchini, summer squash, carrots, and asparagus. Also Brussels sprouts (halved), cabbage, cauliflower florets, broccoli, bell peppers, green beans, and onions.
Today, I used a mix of sweet potatoes (I make them for the kiddos), red bell pepper, broccoli, and purple cabbage.
But this is not a low carb recipe!
True. I make sweet potatoes for my kids. And since I believe that sweet potatoes are healthy, in moderation, for those that can metabolize carbs properly, I included them in this recipe.
But this recipe is just a very rough guide. If you’re on a low carb or keto diet, simply omit the sweet potatoes and roast low carb veggies such as cauliflower or (for nice color) orange bell pepper instead.
How do you make roasted vegetables crispy?
Make sure the vegetables are very dry before you toss them with the marinade, and roast them in high heat (450 degrees F), to ensure they roast rather than steam.
How to serve roasted vegetables?
This is such a versatile side dish. You can serve it with anything, really. I often serve them with baked chicken breast, ribeye roast, and baked pork chops. For a meatless dinner, it’s good to serve them with a couple of poached eggs.
What about leftovers?
I don’t usually have any leftovers when I make roasted vegetables. But when I do, I keep them in the fridge, in an airtight container, for 3-4 days. They are good reheated in the microwave on 50% power. They are also excellent cold – just like Italian antipasti.
- 2 small sweet potatoes, peeled and sliced into 1/2-inch-thick slices
- 2 large red bell peppers, sliced into thick strips
- 2 cups broccoli florets
- 1 medium purple cabbage, cut into wedges
- 3 tablespoons olive oil
- 1 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 1/2 teaspoon garlic powder
- Preheat oven to 400 degrees F.
- Arrange the vegetables in a single layer on a rimmed parchment-lined baking sheet. Drizzle with the olive oil and sprinkle with the spices. Use your hands to coat the vegetables evenly.
- Roast the vegetables until fork tender and lightly browned, about 20 minutes.