It was only in the last few years that I discovered this thing called roasting vegetables in the oven. I know, I know… I must have been living under a rock?
At any rate, this whole roasted veggies thing has rocked my world and helped me discover that there are veggies I didn’t think I liked that I actually love, so long as they are roasted.
The thing about roasting veggies is that you basically can’t mess it up. I never use a recipe. I always just eyeball it. And it always turns out yummy!
You can basically roast any vegetable! (Well, I don’t know that iceberg lettuce would be really great if it’s roasted, but pretty much anything else is fair game!)
Our favorite veggies to roast are broccoli, sweet potatoes, and brussels sprouts. (Here’s how we roast Sweet Potato Fries and here’s an amazing Roasted Brussels Sprouts recipe. I also highly recommend these Homemade Kale Chips.)
Basically, all you need to do is throw the veggies on a pan, sprinkle them with herbs or spices, drizzle them with oil, and roast them to perfection. We also love to sprinkle parmesan cheese on broccoli. It’s SO good!
Megan says
Purple sweet potatoes, aka Japanese sweet potatoes. So yummy roasted!! Also broccoli, butternut squash, asparagus, potatoes, yellow squash, summer squash. The list is endless.
victor says
We roast vegetables at least twice a week in our home – we love them. I usually roast a medley of vegetables, that way everyone can pick what the like the most. My kids have different tastes so you can imagine how helpful it is. I posted my favorite roasted vegetable recipe (the sauce is delicious) on my blog – you are welcome to visit and check it out.
MARIBELL R FLORES says
At what temp and for how long do you roast your veggies?
Stacy says
Hi. If you are using frozen veggies do you need to defrost and drain them first? Thanks!
Crystal Paine says
I don’t! 🙂
Maddy says
https://www.plantstrongfamily.com/sheet-pan-cauliflower-fajitas/
Tried these tonight—yuuummm!!
Rachel says
Did you use frozen broccoli?!?!? That just might be a game changer. We love roasted vegetables, but I have to roast 4-5 crowns of broccoli to feed my crew.
Crystal Paine says
Yes, I use frozen broccoli!
Genie says
And it doesn’t get mushy like it does when you steam it? Hmm……
Crystal Paine says
Nope!
Jen says
I roast so many things – broccoli, Brussels sprouts, carrots, red onions, sweet potatoes, red/orange/yellow peppers, cauliflower and potatoes. I have always hated beets, but may have to try roasting them once and see if I have a change of heart.
I generally just use a drizzle of olive oil with fresh pepper and Kosher salt.
I do put curry powder too on my cauliflower before I roast it. Yum!
Lizzy says
I love roasted vegetables too!! Some of my favorites are parsnips and swedes in the winter and asparagus in the spring.
Jennifer Maynard says
Broccoli with a little lemon juice squeezed on it is delicious. And okra is really good roasted too
Megan Darling says
Oh my goodness, I have loved roasted veggies too. My favorite is to take potatoes and cut into wedges. Add your oil, salt, pepper and chili powder! And you have a healthier french fries! My family loves them!!
Christine says
me too! the flavor is so much more intense. can’t get enough of cauliflower or butternut squash.
we like sprinkled with one of Goya’s Adobo seasonsings right out of the oven as a side or used to make soup or latkes.
Jean says
Funny……me too! It’s so easy. If you like that, then you should try sheet pan meals……roast everything at the same time. : )
Holly says
Sheet pan meals? That sounds great! Where do you find your recipes? I love one-dish meals.
Jean says
Pintrest has a lot of ideas!
Michele says
We roast veggies regularly – last night we had those tiny colored potatoes, bell peppers, broccoli, and green beans, with chopped fresh garlic added toward the end. Sometimes we throw some turkey sausage (precooked) in when the garlic is added, and sometimes I fry an egg or two apiece and toss them on top of each person’s plate before serving.
Meagan says
We love roasted veggies at our house! Many years ago, I purchased a Silpat baking liner and it is great for roasting vegetables. It helps get a nice crispiness to the veggies and they will slide right off the pan. I also like to put some lemon zest over broccoli if I happen to have any on hand.
Vee says
Broccoli is great! I squeeze lemon juice, and Parmesan on mine.
I have also steamed broccoli in orange juice, very tasty.
Lea says
I’m going to have to try this! Yum!
Ava says
I never thought I would eat beets, but I recently experimented and roasted one cubed with some sweet potatoes and it was delicious! Even my husband and 2 year old enjoyed it. Plus, it added some fun color to the plate 🙂
Marie says
Did you or do you boil veggies first? Or just straight into the oven? They look selfish!
Nikki says
No need to boil. 425 oven, liberal olive oil and sea salt. I shake/stir veggies about 10 minutes in and just eye them from there for remaining cooking time.
Faith Still says
So many delicious ways to roast veggies! My favorites are coconut oil roasted sweet potatoes…so good! https://www.homeecathome.com/the-home-economist/coconut-oil-roasted-sweet-potatoes
and balsamic roasted beets https://www.homeecathome.com/the-home-economist/balsamic-roasted-beets
Dawn says
Broccoli is irresistible when roasted with fresh garlic sliced over it. Roasted carrots are another of my family’s favorites.
Jaime says
I never thought I would like Brussels sprouts or broccoli, then I tried them roasted! We second the idea of Parmesan cheese on broccoli. I also like to warm pineapple chunks in the oven. They’re slightly better when grilled, but still delicious from the oven!
Lea says
I found a recipe in a magazine years ago for brussels sprouts (1lb) mixed with 2tbsp EVOO and 2tbsp real maple syrup. Roast at 400F for 10 minutes. Core and cut the sprouts in half. Even my picky child thought they were delicious! We have them at least once a week when sprouts are in season.
We regularly roast all sorts of things – any root vegetable or winter squash, broccoli, cauliflower, cabbage, brussels sprouts, tomatoes,…
Okay, now I’m getting hungry!
Lea
Faith Still says
That sounds delicious!
Crystal Paine says
That sounds incredible!
Emily says
Roasted asparagus in season. Top with olive oil, salt, and parmesan like your broccoli, then finish with lemon juice when you pull it out of the oven.
Crystal Paine says
So yummy!
Cheryl says
Roasted radishes are great too! And almost always affordable ?
Awmeme says
Ok how do you do the roasted radishes? Have you ever tried doing it with jicama?
Cheryl says
I tried roasting jicama and hated it-
I probably did it wrong. Here is how I did the radishes….https://www.google.com/amp/www.geniuskitchen.com/amp/recipe/roasted-radishes-287888
Need Anap says
Zucchini and yellow summer squash. Sweet potatoes. Green beans. Broccoli and cauliflower. Olive oil, a little salt (barely) then garlic powder! Sweet potatoes rounds (almost like fries) like are good with Season-All. Roasted or a salad are about the only ways I eat vegetables.
Crystal Paine says
I’ve never tried Sweet Potato Rounds — yum! I love Sweet Potato Fries!
Anna says
Cabbage! It gets really sweet when roasted and smells more pleasant than when it is cooked. And onions are fabulous roasted too.
Elizabeth says
This is mine and my husbands favorite too!!
kara says
Butternut squash! My husband insisted he didn’t like it for the longest time. I roasted some and he was so hungry he tried it and has been hooked ever since.
Crystal Paine says
Oh! I’ve not thought of doing butternut squash! Yum!
ANDREA RIGDON says
Hey Crystal !!! I love roasting veggies.. try it on parchment paper!!!! amazing and better than foil 😉 😉 my mother in law taught me years ago about parchment paper and now I never use foil… 😉 😉 😉
Danielle says
I agree parchment paper is much healthier than foil.
Guest says
I’m also a parchment paper convert! And I love the If You Care unbleached parchment paper which is also compostable.
Tiffany says
Many weeks, I roast a rainbow of veggies on a big old pan with just EVOO and sea salt. I roast them to a little under done, and then put them in serving size containers to take to work for lunch with whatever meat I have left over from the week. The veggies are perfect reheated in the microwave if you under roast them by just a few minutes. Yum. Sometimes I use a ranch (homemade) seasoning mix on top of roasted carrots/broccoli/cauliflower. Yum!!!
Crystal Paine says
I love that idea! Thank you so much!
Jen says
I roast just about everything. My favorites are brussel sprouts, asparagus, cauliflower, broccoli, sweet potatoes, green beans, potatoes, summer squash, beets, mixed winter veggies (beets, turnips, sweet potatoes, onions, garlic). I especially like roasting veggies and using them to top a pizza.
Crystal Paine says
Oh! What a great idea to top pizza with the roasted veggies. Yummy!