I think it’s pretty obvious that roasting is the no-fail way to prepare just about any vegetable. In this post I share tips for making perfect roasted vegetables along with five ways to repurpose them into meals throughout the week.
This roasted blend has become such a staple in my house that I almost forget that there’s a technique involved. In addition to just sharing a recipe, you can also repurpose them in a million different ways. It’s basically one of those “cook once, eat three times” situations (aka the cold weather version of grilled vegetables).
Which Vegetables Are Best for Roasting?
These are the vegetables I love, but keep in mind that this recipe is totally customizable. Two things to keep in mind: go for a variety of color and avoid anything super delicate like zucchini or summer squash.
You’ll also want to consider varying cook times so one vegetable doesn’t get scorched while another is crunchy and undercooked. Root vegetables chopped in similar sized-pieces are generally a safe bet.
Tips for Perfect Roasted Vegetables
Once you choose your vegetables, here are a few simple tips for ensuring the perfect roast:
Stick to one layer (don’t overcrowd the pan). If you only have small sheet pans, you’ll want to divide the vegetables into two batches to prevent steaming. If you only have time for one batch, decrease the amount of vegetables by half.
Avoid moving them around too much while they are in the oven. If you want that nice browned edge, they need to hangout in one spot! Stir just once, about two-thirds of the way through your cook time.
Use a high-heat, neutral cooking oil like vegetable, canola or grapeseed. This post on oils has some great information on which oil to use for high-heat roasting!
Repurpose Roasted Vegetables
Roasted vegetables are most often a side dish. Since this blend has both starchy and non-starchy covered, all you really need is a protein and dinner is served. Could it get any easier?
Even better, there are several ways to repurpose any leftovers so you aren’t eating the same thing all week. Here are a few favorites:
Chop up the vegetables into small pieces and use them in a quiche.
Layer them on a bed of arugula, add your favorite crumbly cheese, beans and quick vinaigrette for a really delicious salad (roasted butternut squash makes a great fall salad add-in!).
Use them on flatbread or pizza; finish with basil chiffonade and a drizzle of balsamic glaze (you might want to chop them smaller).
Toss the vegetables with orzo, olives and goat cheese for a tasty pasta side dish.
Top them with a runny egg, diced avocado and hot sauce for a weekend brunch (or week night “breakfast for dinner”).
No matter how you serve these, I know you’ll make them again and again this season. Most of the prep time is hands-off and you can experiment with different combinations and spices to keep things interesting!Print
Perfect Roasted Vegetables + How to Use Them
A beautiful assortment of colorful and satisfying vegetables that can be eaten as a side dish or repurposed into an entree.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 6 servings 1x
- Category: Side Dishes
- Method: Roasting
- 1 medium sweet potato, peeled and chopped
- 2 parsnips, peeled and chopped
- 1 red bell pepper, seeded and chopped
- 1 red onion, cut into six wedges
- 1 lb Brussels sprouts, hard ends chopped off, then halved (quarter the larger ones)
- 1 pint of mushrooms, cleaned and stems removed
- 2–3 Tbsp canola oil
- 2 tsp garlic powder
- salt & pepper to taste
- Preheat oven to 425 degrees.
- Line a large sheet pan with parchment paper, then add the vegetables to the pan (in a single layer to prevent overcrowding).
- Drizzle the vegetables with oil and toss to coat. Season with garlic powder, salt and pepper (along with any other seasonings you prefer).
- Roast for 20 minutes uninterrupted, then remove pan from the oven and stir the vegetables around. Return to the oven for 10 more minutes until you see browned and crispy edges.
- Use whichever vegetables you prefer – just make sure they all have similar cook times
- If you can’t fit all of the vegetables in a single layer, make two batches to prevent overcrowding.
- Calories: 131
- Fat: 5 grams
- Carbohydrates: 20 grams
- Fiber: 6 grams
- Protein: 5 grams
Keywords: roasted vegetables, meal prep, side dish, parsnips, sweet potatoes, brussels sprouts, gluten free, dairy free, vegan
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