Roasting vegetables is one of the easiest ways to incorporate more of healthy veggies into your daily and weekly menu. It is also one of the tastiest.
This simple and healthy vegetarian recipe lets you vary the ingredients. Some of the less popular winter vegetables, that you might not otherwise eat that often, like turnips or parsnips, develop a wonderful caramelized sweetness when roasted.
Try to include at least one sweet vegetable (beet, carrot, sweet potato) and one with a stronger flavor (turnip or rutabaga.
Wash, peel and cut the vegetables into 1-inch pieces or slices at about ½ -inch thick. Keep onions separately, and add them to the pan with roasting vegetables 10-15 minutes into the baking time.
Toss the veggies in a large bowl with oil and herbs. Transfer into a greased baking pan. You might need two pans to spread vegetables in single layer. Nonstick baking pans will be less work to clean afterward.
Roast in the oven until tender, 30-45 minutes, stirring the veggies with a spatula every 10-15 minutes or so.
Remove from the oven and season with salt and pepper, if desired. Serve roasted vegetables with garlic sauce (optional).
Roasted Garlic Sauce:
Remove loose outer layers, but do not peel one bulb of garlic.Cut off the top of the bulb to expose the tip of each clove. Place the bulb on a square of aluminum foil and season with salt and pepper (or drizzle with one tablespoon of olive oil).Wrap tightly in foil and bake on the oven rack along with the vegetables until tender.
Squeeze roasted garlic cloves into a small bowl, puree with fork and stir in small cup of plain yogurt.
More serving ideas:
Sprinkle with dried cranberries, nuts or your favorite cheese (Parmesan or crumbled feta are fantastic), and serve as a main dish.
Serve as a healthy side dish with roasted meats or chicken, or a vegetarian entrée.
Add roasted veggies to cold or hot pasta dishes.
Top green salads with roasted winter veggies (especially great while the veggies are still warm).
Roasting vegetables and adding them to soups or stews will intensify the color and flavors of these dishes. You can also puree the roasted vegetables and add them to stock to make a quick flavorful soup.
What is your favorite method for roasting vegetables or the way to serve them? Share it here…