I’ve received lots of emails about roasted veggies. Ya’ll love ‘em and want more so I’m going to list out the basic cooking method and times for some of my favorite veggies to roast.
But first…
You do NOT want to miss Monday’s post! If you are interested in attending our annual She Speaks conference but money is a little tight, you will have the opportunity to win almost a full scholarship to the conference right here. I am so excited I can hardly sit still. This is a life-changing conference and someone with a love of food and serving others has made this scholarship possible. I can’t believe I get to be the one to give it away! Yippee for ME!
OK – make sure you visit me on Monday for your chance to win. P-A-R-T-Y! And now…
Roasted Vegetable Guide
Ingredients:
- Vegetables (surprise!)
- extra virgin olive oil
- kosher or sea salt
- fresh ground black pepper
- minced garlic
- herbs of choice (optional)
- melted butter (optional – totally not needed)
Preheat oven to 425 degrees. Clean, trim, and cut veggies (as indicated below) and place in a mixing bowl. Drizzle with olive oil (just enough to very lightly coat – you don’t want your veggies swimming in oil) and then sprinkle with salt, pepper, garlic and herbs if using. Stir to evenly coat then transfer to a shallow baking dish or a rimmed cookie sheet. Place in preheated oven and roast until crispy on the edges and tender on the inside. Place in a serving dish and drizzle with a little melted butter, if desired.
Roasting Guide
- Asparagus spears (12 minutes) Great with extra garlic!
- Baby carrots (15 minutes) Leave out the garlic. You may want to sprinkle with just a little ground cardamom.
- Bell peppers, quartered and seeded (12 minutes)
- Haricots Verts (or other green beans (15 minutes)
- Leeks, halve lengthwise then cut into 2-inch slices (15 minutes)
- Yellow Squash or Zucchini, cut into 2-inch slices (10 minutes)
- Mushrooms (15 minutes)
- New potatoes, cut in half (30-40 minutes – poke with fork to check doneness) These are great roasted with rosemary (Also great drizzled with melted butter and sprinkled with fresh chives after roasting)
- Sweet Potatoes or Root Vegetables, cut into 2-inch chunks (30-40 minutes – poke with fork to check doneness)
I also love to mix up a variety of veggies and roast them together. Just make sure you cut the sturdier veggies (like potatoes) into smaller chunks than your softer veggies (like zucchini or mushrooms) so that they will be done at the same time.
OK sweet friends… eat your veggies then pop back over on Monday for your chance to win an AMAZING prize! Have a great weekend!
Sweetest Blessings,
LeAnn
{ 15 comments… read them below or add one }
Yum! Thank you for the opportunity and the tip!! Have a blessed day!
I am going to have to try some of these. Thanks for the great information.
Have a great weekend.
Looking forward to entering the Monday contest.
This will totally help incorporate some new beggies into our meals! Thanks.
Love this one! It’ll go great with the grilling season coming up. I just registered for the conference today and will be fundraising to attend. Looking forward to what’s in store on Monday!
Thanks for sharing the recipe and the veggies. Looks really good to try!
I use roasted vegetables frequently throughout the week but use Italian seasoning and seasoned pepper along with kosher salt, roasting at 300 degrees for about 3 hours to get a drier piece. I will have to try your recipe to speed the process.
Any leftover veggies, I cook with tomato sauce and more seasoning, blend, and use as pizza or pasta sauce.
My son and daughter decided to try broccoli,new red potaoes, cauliflower, mushrooms, and shrimp with the twist of tossing these with balsamic vinegar, olive oil, curry, garlic, salt and cracked pepper. The veggies were roasted for 15 mins. and then the shrimp was added for another 10 mins. Delicious!
Oh my, this recipe sounds so yummy!! Now that I have some time on my hands (smile), I will have to try it. So excited about the opportunity on Monday. Praying for access to a computer so I can enter. Definitely led to attend the conference again this year. As a precious friend put it, I am dreaming TOO SMALL. God is capable of so much more than I am imagining. So, believing and trusting for great things ahead. Blessings!!
Love roasting veggies. Tried the inexpensive yellow onions this past week. Peeled, left the root end intact – cut in half lengthwise. S&P and sprinkled a little bit of basalmic over the cut edges. Due to size, I started them cut side down in skillet withsmidgen EVOO. Got them browned on the cut side, flipped them and popped skillet and all into the oven for about 20 minutes. Could have easily added carrots, mushrooms, green beans, etc to the skillet. I just wanted to give the onions a little head start since they were bigger due to keeping the root end intact. They were so pretty, and were onion ring tender without the extra calories.
Tonight I’m roasting brussels sprouts and asparagus for dinner and I can’t wait!!! I’ve never tried brussels sprouts before and I’m so excited!!
I’m trying the roasted broccoli tomorrow night!! I’ve seen these recipes everywhere this week… God is making me brave and encouraging me to try more of His yummy creations!!
Hey LeAnn and girlfriends,
I too can’t wait to try these roasted veggies. They sure look yummy. Such a nice alternative to the healthy boring steamed ones too! But I have a question that I hope no one will be offended by…
Do you think I could “get-away” with using some frozen vegetables with this recipe. I know that fresh ones are much better for so many reasons, but sometimes I just get tired of all the prep work in the kitchen. For example, could I just buy some frozen greens beans and could this sort of work?? Is there anyone out there like me who might be interested in such a faux-pas?
Signed,
Desiring delicious, but still looking for the easy way out ;-D
Thanks for posting this. I need to eat more vegetables and this sounds like a pretty easy and delicious way to prepare them.
I love love roasted asparagus!! (and most any other veggie)…I want to add two more to your recommended list…Beet root quartered and scrubbed…the skin contains fiber and nutrients… another favorite is brussel sprouts (I have had people, like my hubby who is not a fan of sprouts…enjoy them roasted). Also add shallots or cut red onion to a tray of mixed veggies. Have never tried green beans, will have to do that. Roasted veggies are so easy and would be nice addition to that ham or lamb Easter dinner.
As to the frozen veggies question, not sure about that since frozen veggies are a bit watery, roasting them just may improve the taste of frozen veggies. Personally, I just like fresh …
Hi I am really excited about roasting some veggies like yellow suash
and zucchini and cauliflower along with some new white potatoes
my question to you is this can I roast these items them put them
in the refrigerator and heat them up ither in the oven again
or the microwave
thank you
nancy b
Hi Nancy,
It won’t ruin them but the quality won’t be as great. The veggies will end up overcooked and the potatoes may be rubbery. Sorry
It really doesn’t take that long so I always make roasted veggies at the last minute. Then I try not to eat them all straight out of the oven so some have a chance of making it to the table!
Blessings,
LeAnn