Guide to Roasting Wonderful Vegetables

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!

Roasting Veggies Guide

Here are some other easy prep side dishes:

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