What’s one of the easiest, tastiest ways to enjoy eating your vegetables? Roasting them! No matter what season it is, simple roasted vegetables are an excellent way to prepare an evening meal. Roasting vegetables is one of the best ways to use up storage vegetables or just a way to clean out the crisper!
Roasted vegetables work so well as a side dish, a vegetarian meal or with meat added to the pan to create a one dish meal. Try using chicken, pork or sausage made from chicken or pork. Our favorite option uses local pork sausage mixed with as many veggies as we can fit on the pan.
Use a large cookie sheet or roasting pan. I use my kitchen scissors to cut the sausage in 2″ pieces.
On to the vegetables! A number of years ago, a friend mentioned that she had been just roasting veggies every night. No matter what they were, she would simply cook them in the oven. Broccoli was one veggie that she specifically mentioned. I had always steamed broccoli. After trying this method of cooking, I now roast broccoli whenever I can. As you can see above, beets and turnip can be chopped uniformly to add to your pan.
Cauliflower and broccoli cook up about the same when you roast them. Broccoli tends to get a little singed on the edges. Cauliflower is wonderful when roasted with garlic and then pureed to emulate mashed potato. Just know that the garlic flavor is quite potent!
What would this one pan dinner be without carrots and parsnips? The sweet flavors are almost like eating candy. This is one way to use up smaller homegrown carrots. The ones that are a nuisance to deal with. Give them a scrub, cut off the end and throw into the pan. Sometimes our local farm stand has parsnips as big as your forearm. It only takes one of these to make a meal special and give it that earthy, sweet parsnip taste.
Did I mention sweet potato? Cut them into chunks or slice like in this photo. They are fabulous. It seems that when you roast vegetables, everything just goes together.
This past year, I started roasting brussel sprouts. I’ve grown to love them in this way. They are especially good with a drizzle of balsamic vinegar. Don’t forget that you can use pieces of white potato, asparagus, green beans and bell peppers. Winter squash wedges are really good too.
Onions turn into pure perfection when roasted with other vegetables. Soft with crispy edges.
I literally throw this meal together. It’s almost like a convenience food for me. I simply chop, assemble and then we are about an hour away from an awesome meal. In my oven, the roasted veggies come out best cooked for about an hour at 400 degrees F. Before placing in the oven, drizzle or spritz with olive oil if desired. If you are using sausage, go easy on the oil. Toss in some garlic cloves and sprinkle with salt, pepper, garlic powder or brown sugar. Whatever you like. Stir vegetables half way through cooking.
The resulting meal is so delicious and satisfying. The flavors all blend together. It may be simple to make roasted vegetables but the flavors are anything but. I think that you should make it tonight! If you have some vegetables in the fridge that are borderline or if some of your veggies stored from your fall harvest are looking sad, try this sumptuous one pan meal! I hope that you will enjoy it as much as our family does! Thanks for coming along this week as Everlongardener explores the simple art of roasting veggies! Don’t forget to subscribe for free in the sidebar for my weekly garden related ramblings!