Roasting vegetables in the oven has become a popular way to prepare vegetables at home and in restaurants alike. And why not? Roasting vegetables easy and tasty. The high oven heat helps caramelize the natural sugars in vegetables, boosting flavor without adding extra butter or salt. A little splash of balsamic vinegar or fresh lemon juice also improves nearly any vegetable, especially green ones like Brussels sprouts or cabbage.
Recipes for Roasting Vegetables
Set your oven to 375°F to 400 °F, line a cookie tray with aluminum foil or parchment paper, and try these different combinations.
- Trim and cut Brussels sprouts in half, lightly toss with olive oil, balsamic vinegar, salt and pepper.
- Slice carrots and parsnips into similar-sized pieces. Toss with olive oil, salt and pepper
- Peel and cube sweet potatoes, toss with olive oil, salt and some ground chipotle pepper.
- Chop and combine sweet potatoes, butternut squash, carrots and onions or shallots with honey as well as olive oil, salt and pepper before roasting.
- Slice cabbage into one-inch thick "steaks," season with olive oil, salt and caraway seeds.
- Roast sliced fennel and onions together. Serve as a side dish to braised chicken.
- Bonus idea: Make homemade lentil soup, and add your choice of roasted vegetables at the end.
Try These Roasted Vegetable Recipes
To make these recipe gluten-free, use only spices and broth that are gluten-free. Read food labels carefully and contact the company if you have any questions.
- 1 pound carrots, peeled and cut into 2-inch pieces
- 1 pound white turnips, peeled and cut into 2-inch chunks
- 1 pound winter squash, such as Hubbard or butternut, peeled and cut into 2-inch chunks
- 1 whole head of garlic, skin removed, broken into cloves
- 2 teaspoons olive oil
- 1 teaspoon dried thyme
- Salt and ground pepper to taste
Preheat oven to 400°F. In a large, shallow roasting pan, combine carrots, turnips, squash and garlic. Drizzle with olive oil and sprinkle with thyme, salt and pepper, then toss until vegetables are coated with oil.
Roast vegetables, uncovered, for 10 minutes. Reduce heat to 350°F and continue to cook, stirring once or twice with a metal spatula, until vegetables are tender, about 40 to 50 minutes. Season with additional salt and pepper before serving.
Serves 6 (as a side dish). Each serving contains about 98 calories, 2 g protein, 2 g fat (18 % calories from fat), 0 mg cholesterol, 20 g carbohydrates, 5 g fiber, and 108 mg sodium.
Roasted Winter Squash Soup
- 2 or 3 butternut, acorn, or Hubbard squash
- 2 garlic cloves
- A few sprigs fresh thyme
- 2 tablespoons unsalted butter
- 2 yellow onions, diced
- 1/2 cup white wine
- 8 cups vegetable broth
- 1 bay leaf
- Salt and pepper
- 1/3 cup cider vinegar
Preheat oven to 350°F. Cut squash in half, remove seeds, and roast cut-side-down with garlic and thyme inside. Roast about 60 minutes or until soft. Scoop out flesh and set aside, along with the garlic and thyme. Add butter to a pan set over medium-high heat; add onions and roasted garlic and saute until soft. Add scooped squash to pan and stir, then add wine to deglaze. Reduce heat slightly and add broth and bay leaf, then simmer for 10 minutes. Remove bay leaf and puree in a food processor; season with salt and pepper and cider vinegar to taste. Serve immediately.
Serves 4. Each serving contains about 182 calories, 1 g protein, 6 g fat (30% calories from fat), 15 mg cholesterol, 27 g carbohydrates, 3 g fiber, and 10 mg sodium.
- 4 to 6 very small new potatoes, red or purple
- 1 tablespoon olive oil
- 1 tablespoon fresh rosemary, minced (or 1 teaspoon dried)
Preheat oven to 450°F. Wash and cut potatoes in half or quarters, depending on size. Put oil on a 15 1/2 X 10 1/2 X 2-inch baking pan. Heat 3 minutes on the lowest oven rack. Add potatoes and bake for 10 minutes. Carefully turn with a spatula and sprinkle with rosemary. Bake 10 minutes more or until potatoes are tender. Serve immediately.
Serves 2. Each serving contains about 141 calories, 2 g protein, 7 g fat, 0 mg cholesterol, 18 g carbohydrates, 2 g fiber, and 8 mg sodium.
More Roasted Vegetable Recipes to Try
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