Roasted vegetables are a WONDERFUL side dish. They are also a great way to have cooked veggies on hand for scrambled eggs, pasta dishes, and quesadillas! If you know me, you know I love having healthy meal prep options.
For the most part, roasted vegetables taste wonderful tossed in a bit of oil then sprinkled with salt and pepper. I will also share with you added flavor combos you can try.
Make sure that your veggies are spread in a single layer and not touching so that they can caramelize a bit on the pan. Just talking about caramelized roasted veggies makes me want to get in the kitchen! For all of my roasted veggies, I roast at 450* and I stir once halfway through roasting.
Carrots: Peel and slice. I like to halve them first then do slices. Roast for 25-30 minutes. For added flavor, try tossing with ground cumin before roasting.
Green Beans: Just trim the ends and roast for 12-15 minutes. I also love minced garlic or fresh dill in the summer with my green beans.
Sweet Potatoes: Peel and cut in to 1 inch thick wedges. You won’t want these too thick. Roast for 30-35 minutes. I like to add cumin with the salt and pepper in the summer and cinnamon with the salt and pepper in the cold months.
Red or golden potatoes: Cut in to 1 inch thick wedges leaving the skin on. Roast 20-30 minutes. Add minced garlic and Italian seasonings for a flavor boost.
Asparagus: Trim off the woody stem end and roast for 10-12 minutes. Sprinkle with lemon juice or parmesan after roasting for variety.
Broccoli: Trim off the ends to your liking and split the florets lengthwise. Roast for 12-15 minutes. For extra zest toss them with garlic! YUM!
Cauliflower: Trim off the ends and split up the florets. Roast for 25-30 minutes. I like these tossed with crushed red pepper flakes for a little kick.
Save this handy guide so you’re always ready to roast your veggies!
Here are some other easy prep side dishes:
- Make Ahead Mashed Potatoes
- Crock Pot Calico Beans
- Cinnamon Glazed Sweet Potatoes
- Hummus Filled Mini Peppers