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Roasted Asparagus and Cherry Tomatoes[/caption]
One of the easiest, most versatile side dishes is roasted vegetables. You’d be amazed at what 20-40 minutes in the good ol’ oven can do to your veggies. We’re talking crispy on the outside, soft on the inside, warm, comforting, and nourishing real foods.
What could be better?! I almost always have a mixture of roasted veggies in our fridge, either prepared to roast or ready to reheat (a bonus for those who love leftovers).
The process of roasting coaxes out the sweetness of the vegetables, which caramelize when cooked.
But the great thing about roasting vegetables is that it’s simple. You wash, chop, mix in a little olive oil, garlic and salt, a few optional spices, and pop it in the oven on a baking sheet. Seriously, this is win-win for many reasons.
Roasted Cauliflower and Carrots
Single vegetables work fantastically. In fact, you’ll see two variations of just one veggie below. But adding in a little spice or combining a few vegetables together make for interesting side dishes that can be a great addition to your meals. Below are a few of my favorite pairings.
Best Vegetables to Roast
Below I’ve given you four quick and easy roasted vegetable recipes, but here’s a list of vegetables that work well oven roasted.
- Root vegetables like carrots (baby carrots work too!), yams, beets, parsnips, sweet potatoes, Yukon gold potatoes, etc.
- Cauliflower or broccoli
- Brussels Sprouts
- Cherry tomatoes
- Bell pepper
- Butternut squash, winter squash, summer squash
- Red onion
- Green Vegetables
Roasted Vegetable Cheat Sheet
Feel free to save this handy roasted vegetable cheat sheet, and have a reference guide for the next time you’re wanting to toss some roasted vegetables together!
Do you roast your vegetables, and if so, what are your favorite combos?