For as long as I can remember, I have been making roasted vegetables for Friday night dinner. Years ago when our local pediatrician asked my kids what their favorite food was, they answered without hesitation, “roasted vegetables!”.
When Dr. Steve asked why, they answered, “because it tastes just like candy…”.
Roasted vegetables make the house smell heavenly and the roasting process caramelizes the tops of these vegetables, making them beautiful and delectable. They are a simple and delicious side dish for any meal.
Any variety of potatoes, peeled or scrubbed and sliced
Sweet potatoes, with skins on, scrubbed and sliced
Rainbow carrots, cut into 2 inch sections or whole mini carrots
Cauliflower, separated into florets, soaked and checked
Beets, any color or assorted, peeled and cut into slices
Peeled Garlic cloves
Zucchini, with skins on, scrubbed and sliced
Extra Virgin Olive Oil
Preheat oven to 425 degrees F. Line baking sheets with parchment paper or greased foil.
Choose any combination of the above vegetables and spread out in a single layer on baking sheet(s). Drizzle with olive oil and lightly sprinkle with kosher salt.
Roast for 20-45 minutes checking that vegetables are browned before removing from oven.
Root vegetables (potatoes, sweet potatoes and carrots) will take 35-45 minutes, depending on size of slices
Cauliflower will take 30-40 minutes, depending on size of florets
Zucchini and Mini peppers will take 20-30 minutes depending on their size
Keeping the peel on the sweet potatoes will help the roasted sweet potato hold together for plating
Roast beets on a separate baking sheet to avoid beet color staining other roasted vegetables
Generously spray oil cooking spray instead of drizzled olive oil for a lower fat alternative.
Sprinkle minced garlic, garlic powder or zatar in addition to kosher salt for a flavorful alternative.
Lightly drizzle balsamic vinegar in addition to kosher salt for a zesty alternative.